Caramel Chocolate Shortbread

I can't believe I started this blog almost a year ago. Although, since then I've made very few new things. Recently, my boss gave me a book for Christmas called Cookies & Bars: Simple, Perfect Recipes for Mouthwatering Cookies and Bars. I told him that for his present, I would make him a few of the recipes, his choice. This one may be the most delicious dessert I've ever made!!

This book was written for a British audience. I made these changes and mine turned out fine: salted butter, regular granulated sugar, sweetened condensed milk, and FOUR tablespoons corn syrup (1 British tablespoon = 1 American tablespoon + 1 teaspoon ... right?). I didn't have a food processor, so I used my stand mixer with the whisk attachment. I also didn't have parchment paper, so I used tinfoil (shiny side up) with Pam for Baking sprayed on it. Also, I didn't stir the caramel mixture and the only thing that happens is that you get little caramel-colored flecks in it, which is no big deal to me. You do want to make sure that you have the burner on a very low setting, though. And instead of the double-boiler melting method for the chocolate, I just used the microwaving directions that come on the chocolate's package.


Difficulty: Easy
Makes 12

1 stick unsalted butter, plus extra for greasing
1 1/4 cups all-purpose flour
1/4 cup golden superfine sugar

FILLING AND TOPPING:
1 3/4 sticks butter
generous 1/2 cup golden superfine sugar
3 tablespoons corn syrup
14 fluid ounces canned condensed milk
7 squares bittersweet chocolate, broken into pieces

Preheat oven to 350˚F. Grease a 9-inch shallow square cake pan and line the bottom with parchment paper. Place the butter, flour, and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden.

Meanwhile, make the filling. Place the butter, sugar, syrup, and condensed milk in a pan and heat gently until the sugar has dissolved. Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Remove the shortbread from the oven, then pour over the filling and chill in the refrigerator until firm.

To make the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and let cool slightly, then spread over the caramel. Chill in the refrigerator until set. Cut into 12 pieces with a sharp knife and serve.