 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Flaky shortbread topped with creamy caramel. What's Gaby Cooking Blogsite's spin on a Ladies Home Journal recipe. I love that she doubled the caramel layer. Chill time not included. Ingredients:
10 tablespoons unsalted butter, melted |
1/2 cup sugar |
1/2 teaspoon salt |
1 egg yolk, beaten |
1 2/3 cups all-purpose flour |
1 cup unsalted butter |
1 cup light brown sugar |
12 tablespoons light corn syrup |
2 teaspoons sea salt |
4 tablespoons sugar |
4 tablespoons heavy cream |
1 1/2 teaspoons pure vanilla extract |
flaked sea salt |
Directions:
1. Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
2. For the crust: In a large bowl combine the melted butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour, combining the dough until flaky. Transfer the dough into the parchment lined pan; pressing mixture evenly over the bottom. Refrigerate this for 30 minutes. Once chilled, bake for 25-30 minutes until lightly browned; remove from oven and set aside to cool.
3. For the caramel: Meanwhile, in a saucepan combine the topping ingredients; butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil, making sure the sugar is dissolved. Stir for about 5-10 minutes until the mixture is thick and bubbly. The caramel should reach 230 degrees on a candy thermometer. Remove from heat, stir in vanilla extract and pour on top of the shortbread.
4. Refrigerate for 2-4 hours. Then sprinkle with the sea salt flakes and serve.
|
|