Chocolate Caramel Shortbread Bars
Servings: 12
Calories: 227kcal
These Chocolate Caramel Shortbread Bars are rich in flavor with caramel and chocolate. Sitting on top of a delicious shortbread, these just can't be beat. They are always a favorite at our house.
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Ingredients
- 8 tbsp unsalted butter softened, 1 stick
- ½ cup light brown sugar
- ½ tsp vanilla extract
- ½ tsp Kosher salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1 cup dulce de leche
- 4 large egg yolks
- 5 oz 60%-cacao bittersweet chocolate finely chopped (preferably in a food processor)
Instructions
- Pre-heat oven to 375°F.
- Butter a shallow 9"x9" square baking pan (1" - 1 1/2" deep).
- Line bottom and two sides with parchment paper, leaving an overhang. Butter parchment.
- Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork.
- Sift in flour and blend with fork until a soft dough forms.
- Spread dough in pan; prick all over with fork.
- Bake until golden, 15 - 20 minutes, then cool completely in pan on a rack, about 30 minutes.
- Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
- Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.
- Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170° on a candy thermometer.
- Remove from heat and whisk in chocolate until melted.
- Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
- Run a small knife around edges to loosen, then transfer to a cutting board using parchment.
- cut with a hot clean knife (dip in hot water wipe clean between cuts) into 24 bars.
- Chill until ready to serve.
Nutrition
Calories: 227kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 111mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg