Shortbread, caramel, nuts and chocolate... need I say more...
I wanted to make a bar cookie of some kind. I knew I was craving caramel and nuts. I always love chocolate, and I wanted the crust to be something out of the ordinary...
My youngest, aka "Minnie me" and I created these bars. To be quite honest with you? They are outta the ballpark good. Or as my daughter's said, "mom, these are sick cookies". Meaning = OUTRAGEOUSLY GOOD!!
You have the shortbread crust, the caramel over that, sauteed nuts and of course chocolate... did I mention very easy to make as well?
Hello McCfly?? It's just deliciousness in one bite, is that even a word? Okay, ready for the recipe?
Here we go;
2 cup all purpose flour
1/4 tsp salt
2/3 cup confectioners sugar (powdered icing sugar)
1 cup cold unsalted butter cut into cubes
2 cup sugar
1/4 cup corn syrup
1/2 cup water
3/4 cup heavy cream, heated just till Luke warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt (I used Aegean Sea Blend)
2 cups pecan halves
1-1/2 cups chopped walnuts
2 tsp unsalted butter
Chocolate Drizzle Topping:
2 cups (I pkg) milk chocolate peanut butter swirl chips
2-3 Tbsp heavy cream
Directions for shortbread crust follow HERE. Using a 15 X 9 jelly roll pan.
*Can I just take a moment and tell you how much I truly enjoy Stephanie and her amazing website!! I have learned SOOOO much from her, and continue to learn every time I visit. * Thank you Stephanie for all you do!!!
Shortbread dough out of processor
Shortbread dough being spread as per Stephanie's instructions - 15 X 9 jelly roll pan
Shortbread out of the oven, PERFECT!!!
In a large saute pan, add 1 tsp butter, allow it to start to melt and add your pecans. Saute the pecans till you literally want to pick one up (okay, I did it 3x) and eat one. About 3-5 minutes. Once nicely toasted, remove your pecans to a plate, set aside and allow to cool.
Follow the exact same instructions above for the chopped walnuts.
Once pecans have cooled, chop them into rough pieces using a knife. I used a knife rather than a machine because I wanted bigger pieces of those succulent pecans on top. *Note: you do not have to chop the chopped walnuts. Once chopped, set aside.
Caramel Sauce directions:
In a non-stick heavy bottomed saucepan add your sugar, your water and your corn syrup. Over medium heat, stirring pretty much constantly with a wooden spoon, you will see your sugar first dissolve, then bubble, then bubble harder. When you see the bubbling become harder, this is the *turning point*. You either cook it for a minute more or so and pull off the heat, or you go by your handy dandy candy thermometer. I prefer the latter... what can I say, new technology ROCKS!! Once your sugar has reached 350F (stirring constantly mind you, don't worry this only takes a few minutes), pull off heat, and add your lukewarm heavy cream and butter. This mixture will rise up and sputter, keep your face away from it, this only takes a few seconds for it to come back down. Keep stirring till your creams and fats have been incorporated and you have a glossy, velvety dream, like below!!
Phew... I can relax now and dip a spoon into it...
Once you have poured and spread your caramel sauce over the shortbread, immediately add your toasted chopped pecans and walnuts.
As caramel sauce is cooling with the nut topping, let's start on our chocolate sauce shall we?
Add your cream and your chocolate chips in a microwave safe bowl. Microwave in 20 second increments stirring thoroughly every time till chocolate is nicely melted and glossy. Drizzle over pan. Let cool bars cool, about 45 minutes to 1 hour and cut into squares.
Yield: 36 squares
Are you pulling out the flour?
Till next time!!
Dishin with Didi