Jenn, I couldn’t find the link for: Dianne’s Dark Chocolate Buttercrunch with Sea Salt you reference. Your blog is amazing – if you ever decided to publish your own cookbook, I´ll be happy to buy! Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up. gradually add flour Don’t be intimated to use it; it’s easy! Would changing it ruin the Millionaire’s Shortbread? Hello! If your microwave is particularly powerful, just use a reduced power wattage. Unfortunately, this recipe was missing some instructions it seems. Enjoy! When heat is applied to the sugar in the caramel layer, it changes physical state. Spread the melted chocolate over the set caramel. And no mess! Hi Vicki, You should be fine with a medium-sized sauce pan. For the most predictable results, I’d probably look for a specific recipe for that. Thanks, Nicole. Did you by chance make any substitutions? Hi Jenn, I am a HUGE fan of your recipes and have successfully made most of them gluten free and all just delicious! You can, of course, stick a thermometer in the bowl at any point during the process. Please be sure to take into account the maximum wattage of your microwave. They are the perfect combination of all the things we love. Dump the dough into the prepared pan and press into an even layer. These are delicious! To make Toffee-Pecan Shortbread Squares: In heavy-bottomed medium saucepan, combine sugar and water. Hi Gwen, There’s no perfect size so I would use two 9-inch pans. Pierce the dough all over with a fork and bake until golden, about 20 minutes. You can pop them in the freezer for a bit to get them really cold (but not quite frozen) – that should help. Do you think this would work? I wanted to make this as an additional dessert for Thanksgiving, but with some serious competition of other foods that need to be cooked in the oven, I was wondering if this can be made 2 days in advance. Everyone wants more!!! Each of the 3 layers has its own unique texture, with the caramel layer having the most chew. They are not only delicious, but also very attractive on a platter! Just be sure to use dairy-free chopped chocolate. Hope you enjoy! Followed the recipe to a t and it came out just like the photos. It’s set in the center when it no longer shines. . I found that 90-second intervals mean that the caramel never quite heats up enough to change state gradually. Using electric Wonderful to give to a host as a thanks, Hello! Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. You could use your fingers to combine the ingredients for the crust. Spread the chocolate over the caramel layer. Cut into small squares and store in the refrigerator until ready to serve. Question – I do not have a food processor. I have not tried making sweentened condensed milk with coconut milk. I made these today and they are excellent. Or use evaporated milk instead of sweetened condensed milk? Place an 18- inch piece of plastic wrap on your counter. Hi, I see these can be frozen. I link to my stovetop caramel recipe. Bake for 30 to 33 minutes or just until top is light brown. Can you please tell me the pan size, oven temp, and length of time for baking the shortbread layer? I’ve been dying to try this recipe as all your recipes are fantastic!! Did I somehow over-heat the caramel? Immediately remove from heat and stir in heavy cream (it will bubble up), then fold in toasted pecans (very roughly chopped). I’ll hide some for him. and sugar on To make Chocolate-Peppermint Shortbread Squares: Using electric mixer, beat butter on medium speed until smooth. Coconut milk works really well for making caramels so I might just have to put this back on the Christmas baking list. Thanks! Just didn’t meet my expectations. After living in the UK for numerous years and discovering these lovely bars, had to learn to make them. Thanks so much! This recipe is brilliant, thank you Carrie H! Hi! Plenty of authentic recipes for both online. Beat with a hand mixer on medium until the butter is well combined. All rights reserved
. Not misleading at all! When should it be cut. Stir in 1 cup mini morsels. This is an awful recipe. To make Red Currant Crumble: Prepare Shortbread Dough, but transfer 3/4 cup dough to piece of plastic wrap, roll into log and freeze until firm, 30 minutes. Pour the caramel sauce over the cookie base and spread to the edges with an offset spatula. In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble. Most of the people where I lived melted Cadbury’s milk chocolate bars. Or is there an egg substitute you can recommend? :). For example, if your microwave is 2000 watts, 60% power would mean cooking at 12oo watts. For the chocolate layer I just melted 150g callebaut dark choc chips 10g of unsalted butter, stirred in a spoon of nutella for good measure. After trying these for the first time in a recent trip to the UK, I had to find a recipe that I thought I could handle (since I don’t consider myself a baker). Super easy and great to make ahead and keep in fridge. Don’t be intimated to use it; it’s easy! Get an exclusive sneak peek of the latest dessert recipes in your inbox PLUS a bonus baking substitutions chart! Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set. Carmelitas (The Best Cookies Known to Man! But when you take a bite into one, all 3 layers somehow have the same bite. When I made the caramel, it never got hard. I’m from Scotland and this IS the original Scottish recipe I’ve seen used for years. You may be able to find more information about this and similar content on their web site. I used that instead of the 14 oz can the recipe calls for. 350°F. Won’t make these again. Also from following the recipe and quantities precisely my caramel was twice as thick as the shortbread, which should not be the case. Place the chocolate and cream in a microwave-safe bowl. I have made this recipe several times. Heat the cream: (Once the caramel has cooled for at least an hour) heat the cream, then mix with the chocolate to a... Pour over the top: Pour it over the top of the caramel and place it back in … My name’s Wojciech and I’m Polish student who loves to travel. Sure, Adria, that should work (and so glad you’re a fan of the recipes ). Using a small cookie scoop, scoop out dough balls from the remaining dough. Leave for 1 minute to soften, then stir to combine. I also didn’t have dark corn syrup or brown sugar but that was no issue. I was skeptical because I never used a candy thermometer before. Don't beat the dough to a ball of dough, you just want it to be starting to clump and so that you can't see streaks of flour anymore. Make this delicious chocolate-lovers peanut butter bar dessert with milk-chocolate topping is easier than it looks with our step-by-step recipe. thanks. Place the dough onto the plastic wrap and … Hahaha, I hear you, Holly. Second time making this month. Absolutely fabulous! Have you ever tried scaling this up to a half sheet pan? Next time it’s likely I won’t have the cookies on hand but think I will add finely chopped pecans to the shortbread recipe. I’m snowed in (housebound), in Western NC, and would love to make this recipe, but I don’t have corn syrup. Made these yesterday, left in the fridge overnight and this morning they are delicious. Amazing! Refrigerate the bars until the chocolate is set, at least 1 hour. I guess this would work for any Dulce de Leche type of sauce. Hi Nicky, Altering the ingredients shouldn’t be necessary; it sounds like the caramel was not cooked enough. I’d store these in the fridge. Bake for 35-40 minutes until the top is golden brown. Gradually add in the flour and beat until all of the flour is added. Can’t wait to eat it—I use this web-site for a lot of my cooking and I adore Jenn’s Methods. I boiled my Caramel to soft ball (230 degrees) as per recipe instructions. I made these today. Return the bowl to the microwave and cook on high power for 5 minutes. In place of the heavy whipping cream in the chocolate layer, you could use canned full-fat coconut milk. So, really, thank you for sharing your talents with us! I’d have to cut the chocolate layer in half or use a stronger caramel if I were to make them again. I always follow new recipes closely. Enjoy! These shortbread squares are versatile — one cookie, three delicious variations. Add heavy cream and pure peppermint extract and beat 2 minutes.