Servings:
|
about
scaling
|
Cook Time: |
50 minutes |
Prep Time: |
20 minutes |
Cook Method: |
stove top and baked |
Cook Temp: |
varies |
| |
| |
.................................................................................
A buttery base supports layers of luscious caramel and dark chocolate. May be frozen.
Shortbread Base
3/4 cup (11/2 sticks) salted butter, softened
1/3 cup sugar
2 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp. baking powder
Caramel Filling
1/2 cup (1 stick) salted butter
1/2 cup sugar
1/4 cup Lyle’s Golden Syrup or
dark corn syrup
1 (14-oz.) can sweetened condensed milk
2/3 cup (4 oz.) semisweet chocolate chips
1. Preheat oven to 350°F. Line an 8- or 9-inch square pan or a 7-by-11-inch pan with parchment paper, letting ends of paper
extend over edges of pan, or spray pan with vegetable cooking spray.
2. Prepare shortbread base. In a large bowl, use an electric mixer on medium speed to cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. Mix in vanilla. Sift together flour, cornstarch, and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minute. If dough is too heavy to clump together with the mixer, use your hands to push it together.
3. Using your fingers, press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25 to 30 minutes.
4. While shortbread bakes, prepare caramel filling. Put butter, sugar, syrup, and condensed milk in a large saucepan and cook
over medium heat until mixture comes to a boil, stirring occasionally, about 10 to 15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.
5. Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5
minutes. Use a knife or spatula to spread melted chocolate over filling.
6. Let chocolate set until firm, about 2 to 3 hours. When set, cut shortbread into 16 squares. Remove from pan and separate the
pieces. Store in a tightly sealed container at room temperature for up to 3 days.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(74g
)
|
|
Servings Per Container
16
|
| Amount Per Serving |
| Calories 320 |
Calories from Fat 162 |
| |
% Daily Value * |
| Total Fat 18g |
28% |
| Saturated Fat 11g |
57% |
| Trans Fat 0g |
|
| Cholesterol 46mg |
15% |
| Sodium 176mg |
7% |
| Total Carbohydrate 39g |
13% |
| Dietary Fiber 1g |
2% |
| Sugars 27g |
|
| Protein 3g |
|
| Vitamin A 11% |
Vitamin C 1% |
| Calcium 8% |
Iron 4% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
0.83 cup |
Sugar |
|
2 tsp |
Vanilla extract |
|
1 cup |
All purpose flour |
|
1/2 cup |
Cornstarch |
|
1/2 tsp |
Baking Powder |
|
1/4 cup |
Dark corn syrup |
|
14 oz |
Canned sweetened condensed milk |
|
4 oz |
CANDIES, BARS / CHIPS, SEMISWEET CHOCOLATE |
|
1 1/4 cup |
Butter |
|
