QUICK MILLIONAIRE SHORTBREAD
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h15m
Yield 30 squares
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil and coat with an even layer of coconut cooking spray. Lay the graham crackers out on the baking sheet in a single layer. Set aside.
- Add the chopped semisweet chocolate to a heatsafe mixing bowl set over a pan of simmering water. Add the coconut oil to the bowl with the chocolate and allow it to melt. Heat, stirring, until smooth, 2 to 3 minutes. Leave the mixture in the pan, over the water, until ready to use.
- In a separate bowl, add the chopped chocolate candies and candy bars and mix to combine.
- Spoon the dulce de leche into a microwave-safe bowl and microwave in 15-second increments, stirring in between to make sure it doesn't burn, until slightly softened and more spreadable. The time needed will vary on your microwave--roughly 30 to 90 seconds.
- Scoop the warm dulce de leche onto the graham cracker base and spread it nearly to the edges using an offset spatula.
- Give the melted chocolate and coconut oil mixture a quick stir and pour it over the dulce de leche, spreading it evenly with a clean offset spatula. Working quickly, sprinkle the candies over the top of the dulce de leche.
- Transfer the baking sheet to the fridge and chill, uncovered, until set, about 2 hours. Once chilled, carefully remove from the baking sheet to a cutting board. Using a long serrated knife, cut the slab into 30 roughly 2-inch squares. Smaller is better as they're rich! Serve cold or at room temperature.
CARAMEL CHOCOLATE SHORTBREADS
Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
- Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
- Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
- Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
- Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.
CANDY BAR SHORTBREAD
From the sales literature for the cookbook called "A Passion For Baking" by Marcy Goldman. I like that these have no cornstarch in them like some other recipes. These sound delicious and I am sure you could use your favorite chocolate bar. I am stashing this on Zaar to try with Reeses Cups. It is making me hungry just thinking about them! Just might have to break down and buy this cookbook.
Provided by Kats Mom
Categories Bar Cookie
Time 1h
Yield 2-3 dozen, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Stack 2 baking sheets together and line top sheet with parchment paper.
- In a mixer bowl, cream butter and sugar until blended.
- Add flour and salt and mix to make a stiff dough that does not quite hold together.
- Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10").
- Bake until lightly golden, 25 to 40 minutes.
- Sprinkle chocolate on hot, uncut shortbread.
- Let set about 5 minutes and smear chocolate around.
- Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.
Nutrition Facts : Calories 132, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 7.7, Carbohydrate 14.5, Fiber 0.3, Sugar 5.6, Protein 1.3
SHORTBREAD CANDY BARS
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter cups, toffee pieces, and whatever else your sweet tooth desires.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
- Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
Nutrition Facts : Calories 352 g, Fat 20 g, Fiber 1 g, Protein 3 g
TWIX BAR SHORTBREAD COOKIES
For your Twix fix. The prep time is based on the microwave method of cooking the caramel. This is a 'cookie' recipe, not the exact clone of a Twix.
Provided by gailanng
Categories Bar Cookie
Time 1h30m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 8
Steps:
- SHORTBREAD:.
- Preheat oven 350 degrees. Grease with butter a 9x9" baking pan.
- In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool.
- CARAMEL FILLING:.
- Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
- (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth).
- TOPPING:.
- Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife.
- Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.
CANDY CANE SHORTBREAD BARS
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It's a hit wherever I take it. -Susan Ciuffreda, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts : Calories 265 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
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MILLIONAIRE SHORTBREAD RECIPE - SOUTHERN LIVING
From southernliving.com
- Prepare the Crust: Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture evenly and firmly into bottom of prepared pan.
- Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes.
- Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla. Immediately pour over cooled crust, and spread to even thickness using a small offset spatula. Cool completely, about 2 hours.
- Prepare the Chocolate Layer: Place chopped chocolate in a medium-size microwavable bowl. Microwave on MEDIUM power (50%) until melted and smooth, about 2 minutes, stirring every 30 seconds. Spread chocolate evenly over cooled caramel layer. Let stand 5 minutes, and, if desired, sprinkle with flaky sea salt. Chill shortbread until chocolate is just set, about 10 minutes.
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