- Yields: 18
- Preparation: 1 hour (+ 2 hours standing time)
Ingredients
Shortbread:
- 1 cup (250mL) GAY LEA - Bakers Gold, at room temperature
- ½ cup (125mL) granulated sugar
- 2 cups (500mL) all purpose flour
- ¼ tsp (1mL) salt
Caramel:
- 1 cup (250mL) GAY LEA - Bakers Gold
- 1 cup (250mL) brown sugar, packed
- ½ cup (125mL) granulated sugar
- ¼ cup (60mL) corn syrup
- ¼ cup (60mL) 35% whipping cream
- 1 tsp (5mL) sea salt
- 2 tsp (10mL) vanilla extract
Dark Chocolate Ganache:
- 2 tbsp (30mL) GAY LEA - Bakers Gold, cut into cubes
- 1/3 cup (75mL) 35% whipping cream
- 3 ½ oz (100g) dark chocolate (70%), finely chopped
- ¼ tsp (1mL) sea salt, flaked
Instructions
- Shortbread: Preheat oven to 350°F (180°C). Line 9-inch (23 cm) square baking pan with enough parchment paper to overhang edges.
- Using electric mixer, beat butter and sugar until light and fluffy; stir in flour and salt in 2 additions. Press shortbread mixture into bottom of prepared pan. Freeze for 15 to 20 minutes or until well chilled.
- Bake for 25 to 35 minutes or until firm. Let cool completely.
- Caramel: In heavy-bottom saucepan set over medium-high heat, combine butter, brown sugar, granulated sugar, corn syrup, cream and salt; cook, stirring, until butter is melted, and mixture starts to boil.
- Cook, without stirring, for 4 to 6 minutes or until candy thermometer reaches 250°F (120°C) for firm ball stage or until small amount of mixture is added to dish of cold water and it forms a pliable ball of caramel (ball will hold its shape but will flatten slightly when squeezed firmly).
- Remove from heat; stir in vanilla. Pour caramel over prepared shortbread; let cool completely. Refrigerate for about 30 minutes or until cold.
- Dark Chocolate Ganache: Heat cream in small saucepan set over medium heat; bring to simmer. Remove from heat; stir in chocolate and butter. Let stand for 1 minute; whisk until smooth. Spread even layer of chocolate over caramel bars. Sprinkle with sea salt.
- Refrigerate for 1 to 2 hours or until well chilled and chocolate is set. Using parchment paper as handles, transfer to cutting board. Cut into bars.
- Alternatively, cut into 2-inch (5 cm) squares.
Tips:
