Chocolate Caramel Shortbread Bars
Yield: 32 rectangles
Adapted From Velvet Lava
Shortbread Ingredients:
1 ¼ cups all purpose flour
2 tablespoons cornstarch
¼ pound unsalted butter, diced
¼ cup sugar
Caramel Ingredients:
¼ pound butter
½ cup light brown sugar
1 can (14 ounces) sweetened condensed milk
Chocolate Ingredients:
6 ounces semisweet chocolate
6 ounces white chocolate
Directions:
Preheat oven to 325F.
In a food processer, pulse the flour, cornstarch, ¼ pound butter and sugar until the mixture resembles coarse meal. Turn out into an 8x8 pan. Pat the mixture down into the pan and smooth the surface. Prick the bottom of dough with a fork and bake for 30-35 minutes until pale golden. Cool on a wire rack.
Place ¼ pound butter and brown sugar in saucepan over low heat until melted. Add sweetened condensed milk and bring slowly to a boil, stirring continuously until the mixture turns a pale caramel color, about 3-4 minutes.
Pour caramel over top of cooled shortbread – do not overfill the pan (about ½ inch); if this layer becomes overly thick, it will not set properly. Chill in fridge for 1 hour or until set.
Once the caramel layer is set, melt the semi-sweet and white chocolate in double boiler. Allow the chocolate to cool before pouring over the caramel topping. Chill in the fridge until set.
Allow the bars to come to room temperature before cutting.