After the shortbread is prepared it gets a layer of caramel made up of dim dark colored sugar, spread and cream. On the off chance that you thought caramel made with white sugar and water was great (and it is) prepare to go out from the power of the caramel disclosure you are going to have. It's overly smooth and rich with real dark colored sugar taste. UGH. I can't deal with it. I realize I sound like an infomercial have for caramel, however genuinely, if that was a genuine occupation and it implied I got the opportunity to eat this caramel all day.....I would begin tomorrow.
After you monstrosity out about the caramel (it can't simply be me), the last layer is an espresso filled chocolate ganache and a liberal sprinkle of ocean salt. On the off chance that espresso isn't your thing, you can undoubtedly let it alone for both the shortbread and the chocolate and have some similarly great caramel shortbread bars. Or then again add some orange get-up-and-go to the shortbread and ganache for a little citrus thang. You can cut these as large or little as you need and bundle them up as master endowments, stocking stuffers or i'm-fixated on this-caramel-simply eat-it-and-concur with me blessings. Simply help yourself out and make a second search for gold possess treat needs.
- Shortbread:
- 3/4 cup butter, room temperature
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1/2 tsp. vanilla
- 1 egg yolk
- 2 tsp. instant coffee
- 1 1/2 cups flour
- 1/4 tsp. salt
- Caramel:
- 1/2 cup heavy cream
- 1/2 cup butter
- 1 1/2 cups dark brown sugar
- Chocolate:
- 1 1/2 cups dark chocolate chips
- 1/3 cup heavy cream
- 2 tsp. instant coffee
- sea salt, optional
Instructions
- Preheat oven to 350. Line an 8x8 baking pan with parchment paper, leaving an overhang on two sides.
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3 minutes. Scrape the bowl. Add the egg yolk and vanilla and beat to combine.
- In a small bowl, combine the instant coffee with just enough water to dissolve it and form a thick paste, about 1/2 tsp. Add the dissolved coffee to the shortbread and mix well. Add the flour and salt and mix until just combined.
- Press the shortbread into an even layer in the prepared pan. This can be done with floured fingertips or a small rolling pin. I think the easiest way is to press it down with your fingers, place another piece of parchment over it and use a small rolling pin or your palm to make it extra smooth. Pierce the crust with a fork all over.
- Bake the crust 25-30 minutes until golden brown and just beginning to pull away from the sides of the pan.
- Once the crust is baked, make the caramel. Place the butter, cream and sugar in a medium saucepan. Cook over medium heat, stirring often, until smooth. Increase the heat to bring the mixture to a boil and cook, without stirring, until it reaches 240 on a candy thermometer. I actually like to pull it a few degrees earlier because by the time I get my shizz together enough to pour it into the pan it will have reached 240 exactly.
- Pour the caramel on top of the shortbread and tilt pan as necessary to create an even layer. Cool for 10 minutes then place in the freezer and chill for 20 minutes.
- Once the caramel is firm, place the chocolate chips and cream in a bowl set over a pan of simmering water. Stir until melted and smooth. Add the instant coffee and stir to dissolve. Pour the melted chocolate over the caramel and use a spatula or knife to smooth it out. Let chill until the chocolate is firm. Sprinkle with sea salt, if desired.
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