Best 2 Chocolate Caramel Shortbread Recipes

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

SALTED CARAMEL CHOCOLATE SHORTBREAD BARS

Steps:

• Preheat oven to 325 F. Line a 9x13-inch baking pan with parchment paper. To make the shortbread layer: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 2 minutes. With the mixer on low, gradually add the dry ingredients and beat just until combined. Transfer the dough to the prepared pan and press into an even layer over the bottom (it'll be a fairly thin layer). Bake for 15-18 minutes, or until the crust is golden brown. Transfer the pan to a wire rack and cool completely. To make the caramel layer: Combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan. Set the pan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color. This may take 10 minutes or more, so be patient. Pour the caramel mixture over the cooled shortbread and spread in an even layer. Allow to cool completely, then chill briefly (I stuck mine in the fridge overnight, but you just want to chill enough that it won't melt when you add the warm chocolate in the next step). To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel and spread into an even layer with an offset spatula. Let cool for a few minutes, then sprinkle the top with the fleur de sel (if using). Let the chocolate set completely before slicing and serving.