chocolate. salted caramel. shortbread.
stop it.
Shortbread:
1 cup all-purpose flour
1 tsp. baking powder
1/2 cup (1 stick) unsalted butter, room temp
1/4 cup sugar
pinch of salt
Preheat oven to 325. Line 8"x 8" baking dish with parchment paper
In a small bowl, combine flour, baking powder and salt, whisk to blend.
Cream butter and sugar on medium speed until fluffy (1-2 minutes)
On low speed, slowly add the dry ingredients, mix until just combined
Press the dough into the baking dish as evenly as possible, creating the first and bottom layer of the bite
Bake 18-20 minutes or until golden brown.
Set on a wire cooling rack and allow to cool completely.
Caramel
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup sugar
2 tsp. light corn syrup
1 can sweetened condensed milk
When the shortbread is completely cooled, combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat. Stir until butter is melted, increase the heat. Bring the mixture to a boil, then reduce the heat to a simmer, stirring constantly. Continue to stir while simmering until the mixture turns an amber-caramel color and thickens slightly. Remove from heat and pour over the shortbread, making sure the layer is smooth. Cool until the caramel is set, I popped it into the fridge to set up for about an hour.
Chocolate
4 oz. semi-sweet chocolate chips
1/2 tsp light corn syrup
1/4 cup (1/2 stick) unsalted butter, cut into pieces
fluer de sel or sea salt, for sprinkling
Once the caramel is set, combine the chocolate, butter and corn syrup in a heatproof glass bowl and set over simmering water (double boiler). When the chips start to look shiny, remove the bowl from the heat and whisk the mixture quickly until all of the chocolate is melted and the mixture is smooth. Pour the chocolate over the caramel layer and make the layer smooth. After a minute or two of cooling, sprinkle the top with the fleur de sel. Chill at least one hour, cut up and serve when set.
