Description
Sixteen small shortbread, caramel and chocolate squares.
Ingredients
Scale
- 1 1/4 cups All-purpose flour
- 1/4 cup Confectioners' sugar
- 8 tablespoons Unsalted butter, for base
- 1/8 teaspoon Fine salt
- 14 ounces Sweetened condensed milk
- 1/2 cup Light brown sugar, packed
- 4 tablespoons Unsalted butter, for caramel
- 6 ounces Semisweet chocolate, chopped
- 1 teaspoon Neutral oil
Instructions
- Heat oven to 350°F and line an 8-inch pan with parchment. Cut 8 tbsp cold butter into 1 1/4 cups flour, 1/4 cup confectioners' sugar and 1/8 tsp salt. Press evenly and bake about 18–20 minutes until pale golden. Cool briefly.
- In a heavy saucepan combine one 14-oz can sweetened condensed milk, 1/2 cup packed brown sugar and 4 tbsp butter. Stir continuously over medium-low heat about 10–15 minutes until thick, amber and pulling from the pan; avoid scorching. Spread over the shortbread.
- Cool caramel to room temperature. Melt 6 oz chopped semisweet chocolate gently with 1 tsp neutral oil, spread thinly over caramel and refrigerate until layers are firm, allowing about three hours total cooling and chilling.
- Lift with parchment and cut sixteen small squares using a warmed, wiped knife. Test caramel set, shortbread strength and chocolate cracking before approving.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 180 minutes, included in the total.
Untested estimate: 20-minute shortbread bake, 10–15-minute caramel cook and three-hour cooling/chill before slicing; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 180 minutes
- Cook Time: 35 minutes
- Category: Bars
Nutrition
- Serving Size: One small square