CARAMEL SQUARES
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
Provided by Millereg
Categories Bar Cookie
Time 1h5m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7 x 11 shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
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
CARAMEL SHORTBREAD SQUARES
These bars consist of a shortbread crust, firm caramel centre and milk chocolate top. The are super-easy to make and everyone loves them.
Provided by laursy
Categories Bar Cookie
Time 50m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350 degrees.
- MIX in a medium bowl 2/3 cup butter, 1/4 cup white sugar and 1 1/4 cup flour until evenly crumbly.
- PRESS into 9 inch square baking pan and bake for 20 minutes.
- COMBINE in a 2 quart saucepan 1/2 cup butter, brown sugar, corn syrup and 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. Cool until it begins to firm.
- MELT chocolate and pour over caramel layer making sure to cover the layer completely.
- CHILL and cut into squares.
DECADENT CARAMEL SHORTBREAD SQUARES (MILLIONAIRES SHORTBREAD)
A Scottish cookie-candy comprised of rich shortbread, thick caramel and topped with a layer of chocolate ganache. Like the UK version of a Twix bar! Cut into small squares because this is RICH, RICH, RICH!!! I have also made these with a candied pecan topping each square for a bit of crunch and party fanciness - yummmmm :) Cooking time includes chilling time.
Provided by Raquel Grinnell
Categories Bar Cookie
Time 4h45m
Yield 1 pan, 64 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees; make sure there's a rack in the center.
- For the shortbread, sift the flour, salt and sugar into a bowl.
- Add butter to the flour mixture, stirring with a fork until combined into a soft ball. Gently pat dough into a 9-inch square baking pan. Prick the dough all over with a fork and bake for 20 to 30 minutes, or until golden brown and dry. Set aside to cool.
- For the caramel, combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Swirl, DO NOT STIR, occasionally until the sugar has melted. Continue to simmer for about 10 minutes, still swirling occaisionally, until it turns a dark amber color. DON'T LET IT GET overly dark, as it will taste burned.
- As soon as the sugar reaches the right color, remove from the heat and carefully add the cream, whisking constantly. The mixture will bubble up furiously as you do this, so be careful. Whisk in the butter a piece or two at a time until melted in and then add the crème fraiche. Set aside to cool for about 15 minutes, stirring occasionally.
- When the caramel is cool enough to touch, pour it evenly over the shortbread. Tap pan gently on the counter to remove any bubbles. Refrigerate while making ganache.
- To make the ganache, bring the cream just to a boil in a small saucepan. Remove from the heat, and whisk in the chocolate chips until smooth and shiny. Let cool until slightly thickened (about 5 minutes), and pour evenly over the caramel, again tapping it against the counter to remove bubbles. Let it sit at room temperature until the chocolate starts to firm up a little (15 minutes or so), then sprinkle the top with salt and refrigerate for 3-4 hours or until quite firm. Cut into small squares and serve while still chilled.
Nutrition Facts : Calories 73.4, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.3, Sodium 41.2, Carbohydrate 8, Fiber 0.2, Sugar 5.6, Protein 0.5
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 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.
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 SHORTBREAD
Make and share this Caramel Shortbread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 45m
Yield 8 squares
Number Of Ingredients 10
Steps:
- Beat 1/2 cup butter and 1/4 cup sugar until pale.
- Add flour and ground almonds to form a soft dough.
- Press dough into a 8 inch square pan that has been greased,lined with parchment paper.
- BakeBake shortbread at 350 for 20 to 25 minutes,or untilpale golden brown.
- Leave in pan until cool.
- To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.
- Bring to a boil,stirring constantly.
- Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
- Spread caramel on cooled shortbread, and let set about 40 minutes.
- Melt chocolate over low heat.
- Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
MILLIONAIRE'S SHORTBREAD
Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h15m
Yield Makes 20-24
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
- Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
- For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
- Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
- For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.
Nutrition Facts : Calories 315 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 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.
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