20 June 2013

Chocolate Caramel Shortbread


Chocolate caramel Shortbread

  • Adapted from Bon Appetite Desserts



  • 1 cup all purpose flour
  • 1/4 cup packed light brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup chilled unsalted butter, cubed
  • 1 tablespoon coldwater
  • 1 large egg yolk


  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, cubed
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • ounces semisweet chocolate chips
  • 3 tablespoons heavy cream
  • Flaked sea salt 
  • DIrections


  • Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.


  • Whisk ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to gentle boil. Boil very gently until caramel is thickened, stirring constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.


    Melt chocolate and cream in microwave on defrost in 30-second intervals, stirring in between. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour, but preferably overnight.