Posts Tagged ‘shortbread’


Salted Chocolate Caramel Shortbread

September 19, 2012

I started a new job this summer.  I love it.  For my first day, I decided to bring in some baked goods.  I made whopper bars, lemon triangles and these babies.  I wanted to have a good variety since I didn’t know anyone.  I’m glad I did.  Although, I’ve been there long enough now, that no one is shy about requests.

These salty and sweet bars are simple.  Don’t let the steps scare you.  It’s a great bar that packs a great wow factor.  Plus it’s the salty sweet thing that I love.  These are a perfect treat now that the weather is starting to get cooler.  But then again, I made them in the summer, so they are a perfect treat for summer too.  I used coarse Kosher salt, but the recipe called for Fleur de sel.

Salted Chocolate Caramel Shortbread

2 C Flour
2 t Baking Powder
1/4 t Salt
1 C Butter, softened
1/2 C Sugar

1/2 C Butter, cut into 8 pieces
1/2 C Sugar
2 T Light  Corn Syrup
1 14-oz can Sweetened Condensed Milk

8 oz Bittersweet Chocolate Chips
1 t Light Corn Syrup
1/2 C Butter, cut into 8 pieces
Salt for sprinkling

Preheat oven to 325 F. Line a 9×13-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.

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 salt. Let the chocolate set completely before slicing and serving.

Here’s the original.  I’ve shared this site in the past, and it just gets better and better.


The Sweet Table

May 18, 2010

Now that I can finally sit back and think about the communion party I want to talk about the sweet table.

I decided that since I was going to use a caterer for the party I wasn’t going to bother with too many appetizers and instead concentrate on a sweet table. Besides the invitations stated that luncheon would be served at 2:30 p.m. and I figured that if you didn’t go to the church you would show up in time for the luncheon. Plus I love a sweet table.

I of course had a cake and then I had various goodies.

Cake pops

Limoncino cookies. These were so fantastic. It was a light lemon cookie with a glaze made with lemoncello. I was fortunate enough to have gotten some homemade lemoncello. Homemade from Italy. I’m waiting to get the recipe and can’t wait to make it myself. But that’s another post.

Shortbread cookies


Kolaczky. I made these that morning. You have to have kolaczky when they are fresh. I think there is some kind of rule somewhere about that. I made 8 dozen of these puppies. I had less than a dozen left once all the smoke cleared. And I wasn’t able to make any raspberry ones because they didn’t have that flavor at the store. I made cherry ones instead. They went. They were good. But I prefer the raspberry.


It was heavenly.  I love a good sweet table with wonderful bakery, especially cookies.  I’ll be posting soon about the crescent recipe!  But I may post about some scones a good friend suggested I make first.



May 9, 2010

Yesterday was Meeshie’s communion and I’ll be talking about that later.  I wanted to share this recipe today.  These cookies are one of my favorite.  So simple to make.  I’ve been dipping them in melted chocolate and nuts lately to add another layer of goodness to them. 

So in honor of Mother’s Day, here is one of the best cookie recipes I know.

Scotch Shortbread

  • 1 pound Butter, Softened
  • 1 cup Sugar
  • 5 cups Flour
  • Cream the butter thoroughly and slowly add the sugar. Beat again until very creamy and light, about 4 minutes. This is what makes the shortbread so delicate. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, stop adding the flour (even if the 5 cups are not all used).

    Pat dough into an ungreased cookie sheet and prick with a fork at half-inch intervals. Put into a cold oven and turn the heat to 275 degrees. Bake for 60-70 minutes or until light golden brown. Remove from the oven and cut into 1 inch squares immediately.

    The recipe makes about 4 or 5 dozen cookies depending on how you cut them.  These freeze really well so easy to make and then have on hand for any occasion.

    And if you want to you can dip the cookies in melted chocolate and crushed pecans.  Or not.  These cookies are good either way.

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