Chocolate Caramel Shortbread

Today's weakness is non other then Chocolate Caramel Shortbread Bars. Sound enticing??? I hope so. First you start off by baking the short bread to it's a golden color. Then you add the caramel mixture, followed by the chocolate. Sounds easy...right? Well it is. The recipe is not very complex, but a little time consuming. I had a little issue with the chocolate. For some reason when i preceded to melt the chocolate in the microwave as the recipe calls for, it turned into chocolate cake. I know, WEIRD!!!. So I continued to melt it on the stove, and it helped a little, but I'm not satisfied with the finished product. Hopefully it tastes better then it looks. I will find out shortly. Let me know what you think of the pics. Until next time; Here's to Cake Wishes and Chocolate Dreams.

Ingredients
1 1/2 cups all-purpose flour
1/4 cup sugar
1 ½ cups (3 sticks) unsalted butter; divided use
1 (14-ounce) can sweetened condensed milk
4 tablespoons light corn syrup
12 ounces semisweet chocolate
1 teaspoon vanilla fleur de sel (sea salt)

Method
1. Preheat the oven to 325 degrees.
2. Put the flour and sugar into a bowl and rub in 12 tablespoons of the butter (note: I used my food processor for this step), clumping the dough together to form a ball.
3. Press this sandy shortbread mixture into a 9-inch square pan that has been greased and the bottom lined with parchment paper; smooth it with either your hands or a spatula. Pierce it with a fork and cook for 5 minutes, then lower the oven to 300 degrees, and cook for a further 30-40 minutes until it is pale golden and no longer doughy. Let it cool in the pan.
4. In a deep microwave safe bowl, Melt the remaining butter (12 tablespoons) for 2-3 minutes, then add the condensed milk and syrup. Whisk the mixture well until the butter is thoroughly incorporated.
5. Heat in the microwave for 6-7 minutes until it is boiling, stirring thoroughly every 30 seconds. Be careful to stir often and DO NOT leave unattended because this will boil over and create a mess! It’s ready when it’s thickened and turned a light golden brown. Pour this molten toffee evenly over the cooled shortbread and leave it to set.
5. Break the chocolate into pieces and melt it in a bowl in the microwave. Pour and spread it over the caramel mixture (the less you touch it, the shinier it will be).
6. If you are incorporating the fleur de sel, sprinkle it over the chocolate and allow the bars to cool.
7. Once set, cut the caramel shortbread into pieces. The squares can be stored in the fridge to keep them firm, though if it’s winter that shouldn’t be necessary.

Courtesy of My Baking Addiction.

I have to re make. Chocolate was overcooked, and it ruined the over all taste I was anticipating. Will remake on Thursday, and post pics then. Sorry!!

•