I’m pretty much obsessed with caramel. I wanted to create a new way to eat it. When I made this I over cooked the caramel and it turned out to be super thick. If this happens to you, add some more cream to the mixture before it is cooled to keep it from becoming a tooth breaking toffee.
Shortbread:
1 stick butter, room temperature
1 cup flour
1/3 cup sugar
¼ teaspoon salt
Preheat the oven to 350 degrees. In a large bowl, using a fork, mix all ingredients until the butter is fully incorporated. Press into the bottom of a 8-inch square pan. Bake in the oven for 20 minutes until it turns light golden brown. Cool on a wire rack.
Caramel:
1 cup sugar
1 cup cream
½ teaspoon salt
Heat the sugar, in a heavy bottom saucepan on medium heat. As the sugar starts to liquefy, swirl the pan to mix in the un-melted sugar. Once the sugar is a golden brown, add the cream. The mixture may boil and pop so be careful. Add the salt and stir with a wooden spoon until the caramel gets a tad bit thicker. Pour caramel over the shortbread and cool.
Chocolate:
½ lb dark chocolate
Chop the chocolate into small pieces and put into a metal bowl. Heat a saucepan filled half way with water on medium heat. Place the metal bowl over the pan and mix the chocolate with a rubber spatula until it is just melted. Pour over the cooled caramel layer and refrigerate the cookies until they are cooled. Cut into squares and serve.
CookFromTheHip 