Caramel Chocolate Shortbread Cookie Bars
Ingredients
Chocolate Ganache:
- 1 cup of chocolate chips
- 1/2 cup of heavy whipping cream
Caramel:
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup water
- 1/4 cup butter (1/2 stick)
- 1/2 cup heavy cream
- 1 tsp vanilla
- pinch of salt
Shortbread Crust:
- 1 cup butter (2 sticks, softened)
- 3/4 cup sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 cups flour
Instructions
Shortbread Crust:
- In a large bowl mix together your butter and sugar until well combined. Add vanilla and mix until well incorporated.
- Add flour and salt and mix until fully combined.
- Press into a baking dish lined with parchment paper and bake at 350° until light golden brown. Let cool.
Caramel:
- In a saucepan over medium high heat, add your sugars and water. Once that is bubbling and amber in color add your butter and stir it in.
- Once the mixture is bubbling, slowly add your heavy cream and whisk vigorously. Let the mixture bubble and get thicker. Don’t walk away as this could burn easily.
- Keep stirring as it cooks. Once your mixture is actively bubbling and pulls away from your pan as you stir (and has a thicker texture) remove from heat and add your vanilla and salt.
- Stir in and store in a jar to cool until ready to assemble.
Chocolate Ganache:
- In a small bowl add one cup of chocolate chips.
- Heat your heavy cream for 45 seconds and add over your chocolate chips.
- Stir until your cream and chocolate are fully combined. It will take a couple of minutes.
Assemble:
- Once all of your components are cooled down you are ready to assemble.
- First, pour you caramel onto your shortbread crust and spread evenly.
- Next, pour the chocolate ganache over and spread until it’s even. Top with flaky sea salt and chill.
- Once everything is set, cut into bars and enjoy.
Notes
Chocolate Ganache:
If your ganache is too thin, add some more chocolate chips and if it is too thick add a little bit of heavy cream at a time and stir until desired consistency.