Caramel Chocolate Shortbreads Recipes

Steps:

• Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
• Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
• Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
• Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
• Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
• Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
• Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
• Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
• Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
• Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

Steps:

• Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
• Pat into a 9" pan.
• Bake at 350F for 20 minutes.
• Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
• Cool.
• Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.