Chocolate Cookies Desserts

Shortbread Bars Drizzled with Chocolate & Caramel

DSC_3553_2

We have family coming into town next weekend, and I wanted to make something that was fairly quick and easy and that would last a week in the freezer so I wouldn’t be busy baking while company is in town. My mind went straight to shortbread cookies because my mom and I both love them (what’s not to like about a cookie that is mostly just butter), and they keep really well in the freezer. I wanted to make a thicker cookie than I usually would so I decided to make it into a bar instead of my usual roll-out dough. The problem with making a shortbread bar that is really thick is that then you are eating a gigantic, very buttery bar that doesn’t have a ton of flavor. That led me to the idea of adding the topping of drizzled chocolate and homemade caramel, topped with pecans. What I ended up with was a delicious, rich shortbread bar that I have now eaten about 6 of before waiting for the chocolate and caramel to set.

DSC_3562_2

I have never really cared for caramel for some reason. I just really hate candy bars that have caramel in them so I will always turn down a Twix or a Snickers. That being said, I have recently started coming around to homemade caramel used for topping desserts so it would just be that I don’t like the candy bar combination for whatever reason. This homemade caramel sauce is super easy to make, and you can store the leftover caramel sauce in a jar to use for topping ice cream or other desserts. You can also just cut the recipe down and make just enough for these shortbread bars, but who wouldn’t want to have leftover caramel sauce in the fridge. 

The shortbread bar recipe below is from Taste of Home (http://www.tasteofhome.com/recipes/shortbread-squares), and all I changed was to add some salt to the recipe and dress it up with the toppings.

DSC_3521_2

Shortbread bars
2 cups butter, softened
1 cup icing sugar
3 1/2 cups flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup chocolate chips, melted
1/4 cup chopped pecans
Caramel sauce, recipe below

Preheat oven to 325 degrees F.

Cream together the butter and sugar until smooth.

Add the flour, cornstarch and salt, mixing until crumbly.

DSC_3390_2

Pour the mixture into an ungreased 9 x 13 inch baking pan. Press the dough down until flat and even in the pan. Use a fork to poke holes all over the dough.

DSC_3395_2

Bake at 325 degrees F. for 45 minutes or until golden brown.

Slice the shortbread into bars while still warm and let cool on a cooling rack.

DSC_3444_2

DSC_3423_2

Caramel sauce
1/2 cup butter
1 cup brown sugar
1/2 cup half & half
1/2 teaspoon salt

Melt the butter in a small saucepan over medium-low heat.

DSC_3409_2

Add the brown sugar and cook for 1-2 minutes, stirring constantly.

Add the half & half and salt and cook for 4-5 minutes, stirring constantly. 

Once the sauce starts to bubble and thicken, remove from heat and pour into a bowl or glass to let cool.

Let cool to room temperature before using as it will thicken more.

Drizzle the shortbread bars with the melted chocolate and as much caramel as you like. You can do this with a spoon or use a ziploc bag with a small corner cut off. Sprinkle with chopped pecans and then top with some more caramel.

DSC_3498_2

DSC_3500_2

Shortbread Bars Drizzled with Chocolate & Caramel
Total time: 
Serves: 36
 
Ingredients
  • Shortbread bars
  • 2 cups butter, softened
  • 1 cup icing sugar
  • 3½ cups flour
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ cup chocolate chips, melted
  • ¼ cup chopped pecans
  • Caramel sauce, recipe below
  • Caramel sauce
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup half & half
  • ½ teaspoon salt
Instructions
  1. Shortbread bars:
  2. Preheat oven to 325 degrees F.
  3. Cream together the butter and sugar until smooth.
  4. Add the flour, cornstarch and salt, mixing until crumbly.
  5. Pour the mixture into an ungreased 9 x 13 inch baking pan. Press the dough down until flat and even in the pan. Use a fork to poke holes all over the dough.
  6. Bake at 325 degrees F. for 45 minutes or until golden brown.
  7. Slice the shortbread into bars while still warm and let cool on a cooling rack.
  8. Caramel sauce:
  9. Melt the butter in a small saucepan over medium-low heat.
  10. Add the brown sugar and cook for 1-2 minutes, stirring constantly.
  11. Add the half & half and salt and cook for 4-5 minutes, stirring constantly.
  12. Once the sauce starts to bubble and thicken, remove from heat and pour into a bowl or glass to let cool.
  13. Let cool to room temperature before using as it will thicken more.
  14. Drizzle the shortbread bars with the melted chocolate and as much caramel as you like. You can do this with a spoon or use a ziploc bag with a small corner cut off. Sprinkle with chopped pecans and then top with some more caramel.

 

 

Comments (2)

Write a comment

Rate this recipe: