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Caramel Chocolate and Nut Shortbread Bars

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This chocolate and shortbread combination is perfect for holiday gifts wrapped in festive bags.This recipe is courtesy of the Divine Chocolate Cookbook: Heaven Chocolate Recipes with a Heart and The Rescue Baker.

Ingredients

For the shortbread

  • 2 Cups all-purpose flour
  • 1 Pinch of ground cinnamon
  • 1/3 Cup granulated sugar
  • 1 1/2 sticks unsalted butter, cold and cubed

For the caramel

  • 5 Tablespoons unsalted butter
  • 1/3 Cup granulated sugar
  • One 14-ounce can condensed milk

For the chocolate nut topping

  • One 3.5-ounce dark chocolate bar, such as Divine Chocolate
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons caramel liqueur
  • 1/3 Cup toasted almonds

Directions

For the shortbread

Preheat the oven to 350 degrees. Put all the ingredients for the shortbread base into a food processor and process until pea-sized lumps of dough form. (TRB actually did this by hand; you can break up the butter into the flour mixture with your fingers until pea-sized lumps of dough form). Pour into a greased 8-inch square tin and lightly press down to spread evenly. Prick the tin all over with a fork and then bake for 20-25 minutes until it turns a pale, golden color. Remove from the oven and cool completely.

For the caramel

When the base is cold, make the filling. Melt the butter with the sugar in a heavy non-stick saucepan. Stir in the condensed milk and gently bring the mixture to a boil, stirring constantly for 5-10 minutes until the mixture turns a light caramel color. Pour the boiling caramel over the base and leave to set.

For the chocolate nut topping

To finish, gently melt the chocolate, then stir in the butter, caramel liqueur, and toasted nuts. Spread evenly over caramel layer and leave to set. Cut into squares with a sharp knife.