Wednesday, October 31, 2012

Happy Halloween "Trick or Treat"

Here's a "treat" for you !

via Pinterest

Dark Chocolate, salted caramel topped shortbread goodies*

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Yield: 64 - inch bites
For Shortbread:
10 tbsp. salted butter, melted
1/2 cup sugar
1/4 tsp. salt
Zest of half an orange
1 egg yolk, whisked
1 2/3 cups All Purpose flour

For Caramel:
14 tablespoons butter
3/4 cup light brown sugar
1/2 cup sugar
3/4 cup light corn syrup
2 tsp. sea salt
1/4 cup heavy cream
1 1/2 tsp. pure vanilla extract
1/4 tsp vanilla bean paste
Sea salt flakes, to top

1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two
of the sides. This allows you to remove the bars easily once cooled.
2. Combine the melted butter, sugar, salt and zest with a fork in a large bowl. Add the yolk and again
combine with the fork. Add the flour and stir with a heavy spoon or your hands and combine the
dough until it is well combined. Place the dough in the prepared pan and press down evenly with
your hands until the pan is covered. Refrigerate for 30 minutes to one hour. Remove and bake at
350 for 25-28 minutes, until very lightly browned. Allow to cool while you are preparing the caramel.
3. In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients
save for the extract and bean paste. Bring to a boil and stir until sugars are dissolved and the
mixture is well combined. Using a candy thermometer, watch for the goal of about 230 degrees.
Allow to boil at this temp for several minutes, until it begins to climb over 235. Stir continuously.
Remove from heat and stir in the extract and paste. Allow to cool for a couple of minutes, then pour
over the shortbread base. Once chilled, top with melted chocolate and sprinkle with sea salt.
For chocolate topping, melt 1 cup dark chocolate chips and 1/2 tablespoon shortening in the microwave.
Heat at 30 second intervals, stirring after each. When smooth, use as directed.

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