Shortbread Caramel Brownie Bars Recipes

Steps:

• Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325°F regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely. Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel. Bake in a 350°F regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 314.79 Calories From Fat (47%) 146.45 % Daily Value Total Fat 17g 26% Saturated Fat 10.55g 53% Cholesterol 58.19mg 19% Sodium 82.11mg 3% Potassium 103.85mg 3% Total Carbohydrates 39.63g 13% Fiber 0.53g 2% Sugar 19.99g Protein 3.48g 7% Source Source: Desserts du Jour

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:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
• Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
• Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
• As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
• In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
• Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

Steps:

• Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
• Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
• In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended.
• Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
• Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

Steps:

• PAN PREP:.
• Center a rack in the oven and preheat the oven to 350 degrees F. Press a.
• sheet of aluminum foil to cover the outside bottom and sides of a 9 by 9 by 2-inch square pan.
• Lift off the foil, invert the pan, and gently press the foil into the pan to fit the contours.
• SHORTBREAD:.
• In a food processor, combine the flour, sugar, and salt and.
• process briefly to blend.
• Scatter the butter pieces over the top and process with 1-second.
• bursts.
• Add the vanilla and continue with 1-second bursts until the ingredients form.
• small clumps.
• Stop before the mixture forms a ball.
• Scatter the clumps over the bottom of the prepared pan, and press with fingertips to line the bottom evenly.
• Bake the shortbread until it is pale gold and firm to the touch, 27 to 32 minutes.
• Let cool in the pan, about 20 minutes.
• HEAVENLY BROWNIE:.
• Briefly whisk together the flour and salt in a medium bowl to blend; set aside.
• In a small, heavy saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth.
• Remove from the heat and stir the sugar into the chocolate mixture, combining thoroughly.
• Set aside for 5 to 7 minutes.
• In a medium bowl, whisk the eggs until lightly beaten.
• Add the slightly cooled chocolate mixture to the eggs, stirring to blend. Stir in the vanilla, then the flour mixture.
• Pour the batter over the shortbread, and spread evenly with a rubber spatula.
• Sprinkle the nuts evenly over the batter.
• Gently pat them in place.
• Bake the brownie until the top looks slightly cracked about 1 inch from the edge around the pan and feels soft to the touch, 27 - 30 minutes (Don't overbake; the brownie will firm as it cools).
• Transfer to a wire rack and let cool completely in the pan, at least 3.
• hours or up to overnight.
• TO SERVE:.
• Using the edges of the foil as handles, lift the brownie slab onto a cutting board.
• Using a sharp knife, cut the brownies straight down through the shortbread into 1-1/2-inch squares.
• STORAGE:.
• Return the bars to the pan, cover with aluminum foil, sealing the.
• foil around the edges of the pan, and keep at room temperature for up to 3 days.