CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
SALTED CARAMEL SHORTBREAD BARS
Steps:
- Preheate oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.
- Put all shortbread ingredients in a large bowl and using a pastry blender or two knives, work together until you get crumbles that start to turn into a dough-like consistency. Press the mixture firmly into prepared pan and bake for 28-32 minutes, or until it's just slightly golden brown. Remove from oven and allow to cool slightly.
- While cooling, make the caramel layer. Mix together all ingredients expect vanilla in a large saucepan over medium-high heat. Bring to a boil and cook for 6-7 minutes, stirring constantly. Take off the heat and mix in the vanilla and sea salt. Pour the caramel layer over the base layer of shortbread and allow to cool completely. You can place it in the refrigerator or freezer at this point to speed up the cooling process.
- Place the chocolate chips in a medium microwave safe bowl and heat on high for 30 seconds. Remove from microwave and stir. Repeat the process until chocolate is melted and smooth. Place the chocolate in a plastic bag or piping bag and cut off a small bit of the tip. Drizzle over the caramel layer and sprinkle generously with sea salt. Immediately Chill before cutting into one inch bars.
Nutrition Facts : Calories 170 kcal, Carbohydrate 36 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 86 mg, Sugar 27 g, ServingSize 1 serving
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.
CARAMEL SHORTBREAD SQUARES
This recipe is a first place winner in a local competition the recipe is by Michelle Everett. I have not made it but it sounds so good I thought I would let you be the judge
Provided by Bergy
Categories Bar Cookie
Time 45m
Yield 36 squares
Number Of Ingredients 8
Steps:
- Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
- Pat into a 9" pan.
- Bake at 350F for 20 minutes.
- Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
- Cool.
- Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
CARAMEL MACCHIATO SHORTBREAD BARS
A recipe that was brought to a family reunion which was a crowd pleader. So very simple to make. Shortbread with a wonderful twist.
Provided by Dotty2
Categories Dessert
Time 35m
Yield 30-40 bars
Number Of Ingredients 6
Steps:
- Dissolve coffee in hot water.
- Beat butter, coffee and sugar until fluffy.
- Stir together flour and toffee bits.
- Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
- Press dough into a 9x13-inch pan.
- Bake in 350°F oven for about 20 minutes or until golden.
- Remove from oven and cool in pan.
- Cut into bars and enjoy.
ROSEMARY SHORTBREAD AND SAGE CARAMEL COOKIE BARS RECIPE BY TASTY
Here's what you need: all purpose flour, granulated sugar, fresh rosemary, kosher salt, unsalted butter, heavy cream, fresh sage, sugar, light corn syrup, water, unsalted butter, kosher salt, white chocolate bar, heavy cream, kosher salt, pomegranate aril, pistachio, gold sprinkle
Provided by Amanda Berrill
Categories Bakery Goods
Time 2h
Yield 24 cookies
Number Of Ingredients 18
Steps:
- Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
- Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
- Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
- Bake for 25-30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
- Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
- Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5-10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
- Return the pot to the heat and cook, whisking constantly for another 5-10 minutes, until the temperature reaches 240-245°F (115-118°C). Immediately remove the pot from the heat.
- Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
- Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
- Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
- Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 18 grams
FAMOUS CARAMEL COOKIE BARS
These are like the real thing, they are real good. If you want to speed up the process after dipping, put in refrigerator for about 30 minutes.
Provided by SAUNDRA
Categories Desserts Cookies No-Bake Cookie Recipes
Time 3h
Yield 40
Number Of Ingredients 4
Steps:
- Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
- Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 26.6 g, Cholesterol 9.2 mg, Fat 9.9 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 117.9 mg, Sugar 14.7 g
EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CARAMEL CHOCOLATE SHORTBREAD
Great for bakes sales
Provided by chizylass
Time 25m
Yield Makes Slices
Number Of Ingredients 7
Steps:
- Grease and line the bottom of a 23-cm/9inch shallow square cake tin. Place the butter, flour and sugar in a food processor ans process until it starts to blind together. Press into the pan and level the top. Bake in a preheated oven, 180'C,350'F/Gas Mark 4, for 20-25 minutes or until golden.
- Meanwhile, make the caramel. Place the butter, sugar, syrup and condensed milk in a heavy-based saucepan. Heat gently until the sugar has melted. Bring to the boil, then reduce the heat and simmer for 6-8 minutes, stirring, or until very thick. Pour over the shortbread and chill in the refridgerator for 2 hours, or until firm.
- Melt the chocolate and allow to cool a little, then spread over the caramel. Chill in the refridgerator for 2 hours, or until set. Cut the shortbread into 12 pieces using a sharp knife.
More about "caramel shortbread bars food"
MILLIONAIRE CARAMEL BARS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CHOCOLATE CARAMEL SHORTBREAD BARS | HOMEMADE TWIX COOKIE BARS
From cookiesandcups.com
CARAMEL CHOCOLATE BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHEWY CARAMEL SHORTBREAD BARS - BLUEBONNET BAKER
From bluebonnetbaker.com
10 BEST SALTED CARAMEL CHOCOLATE SHORTBREAD BARS RECIPES ...
From yummly.com
BEST CHOCOLATE COVERED CARAMEL BARS RECIPES | FOOD NETWORK ...
From foodnetwork.ca
SHORTBREAD CARAMEL BROWNIE BARS RECIPE | MYRECIPES
From myrecipes.com
PAUL HOLLYWOOD'S SALTED CARAMEL BARS RECIPE | PEOPLE.COM
From people.com
SHORTBREAD CARAMEL BARS - RACHEL GOOD NUTRITION
From rachelgoodnutrition.com
CARAMEL PECAN SHORTBREAD BARS - THE FLOURED TABLE
From theflouredtable.com
FESTIVE MILLIONAIRE BARS WITH WALKERS SHORTBREAD
From persnicketyplates.com
CARAMEL MILLIONAIRE BARS {WITH SHORTBREAD} | TASTES OF LIZZY T
From tastesoflizzyt.com
CHOCOLATE CARAMEL SHORTBREAD BARS | NEIGHBORFOOD
From neighborfoodblog.com
CHOCOLATE-CARAMEL SHORTBREAD BARS RECIPE | MYRECIPES
From myrecipes.com
DISNEY RECIPE: WERTHER'S CHEWY CARAMEL SHORTBREAD BARS ...
From disneyfoodblog.com
CARAMEL NUT SHORTBREAD BARS - PIES AND PLOTS
From piesandplots.net
CARAMEL OAT CHOCOLATE SHORTBREAD BARS | MEL'S KITCHEN CAFE
From melskitchencafe.com
CARAMEL PECAN SHORTBREAD BARS - MODERN CRUMB
From moderncrumb.com
CHOCOLATE CARAMEL SHORTBREAD BARS - BROMA BAKERY
From bromabakery.com
THE BEST MILLIONAIRE'S SHORTBREAD RECIPE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
CARAMEL MACCHIATO SHORTBREAD BARS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
SALTED CARAMEL SHORTBREAD BARS - NOSHIN' & NUM NUMS
From noshinandnumnums.com
SOFT AND CHEWY MILLIONAIRE SHORTBREAD BARS RECIPE | THE ...
From therecipecritic.com
CHOCOLATE CARAMEL SHORTBREAD BARS (COPYCAT TWIXTM BARS ...
From ricardocuisine.com
SALTED CARAMEL SHORTBREAD BARS RECIPE - LOS ANGELES TIMES
From latimes.com
MILLIONAIRE SHORTBREAD RECIPE (CARAMEL SHORTBREAD ...
From joyfoodsunshine.com
PEANUT BUTTER CARAMEL SHORTBREAD BARS (MILLIONAIRE BARS ...
From crazyforcrust.com
CHOCOLATE CARAMEL SHORTBREAD BARS - THE BAKING FAIRY
From thebakingfairy.net
CARAMEL COOKIE BARS (WITH SHORTBREAD!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
SALTED CARAMEL SHORTBREAD BARS - BOXWOOD AVE
From boxwoodavenue.com
COCONUT CARAMEL SHORTBREAD BARS | FOODTALK
From foodtalkdaily.com
PECAN & CARAMEL SHORTBREAD BARS | EVERY LAST BITE
From everylastbite.com
MILLIONAIRE'S SHORTBREAD (CONTEST WINNER!)
From onceuponachef.com
BOURBON SALTED CARAMEL SHORTBREAD BARS - FOOD DUCHESS
From foodduchess.com
MILLIONAIRE SHORTBREAD BARS RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CHOCOLATE CARAMEL SHORTBREAD BARS WITH NUTELLA GANACHE
From southernfoodandfun.com
SALTED CARAMEL CHOCOLATE SHORTBREAD BARS - MAMA LOVES FOOD
From mamalovesfood.com
CHOCOLATE-CARAMEL SHORTBREAD BARS - SIDE DISH RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love