Read on to see the recipe and the results!
Ingredients (believe it or not this is a half recipe!!)
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/4 cup sugar
Directions
- Preheat oven to 325 degrees F and line a 9" circular pan with parchment paper.
- Cream butter and sugar.
- Add flour, baking powder, and salt and mix together until fully combined and crumbly (using hands or dough mixer).
- Place dough into prepared pan and press into an even layer.
- Bake 15 - 18 minutes or until golden. Cool completely on a rack.
Ingredients
1/2 cup butter
1/2 cup sugar
2 tbsp corn syrup
1 can sweetened condensed milk
Directions
- Place butter in a medium saucepan over medium low heat.
- After butter has melted, add sugar, corn syrup, and sweetened condensed milk. Raise heat to medium high and bring to a boil.
- Reduce heat to medium low again to maintain a simmer, stirring constantly.
- Keep a close eye on the consistency of the mixture and be sure to stir constantly so the bottoms don't burn.
- The mixture should become an amber, caramel color, and it should thicken a bit.
- When it reaches the desired color and thickness, poor over shortbread and spread evenly with a spatula.
- Allow to cool completely (you can speed this process up by refrigerating it).
Ingredients
4 oz. chocolate of your choice (3oz semi-sweet Baker's, 1 oz unsweetened Baker's)
1/2 tsp corn syrup
1/4 cup butter
Directions
- In a medium, glass bowl, combine chocolate pieces, corn syrup, and butter pieces. Place over a saucepan of simmering water.
- Allow to melt, stirring constantly, until well combined.
- Remove from saucepan and allow to cool for 30 seconds.
- Pour the glaze over the cooled caramel and spread evenly with a spatula.
- Allow to cool before cutting...if you do it in a circular pan you get to cut pie-type slices! Yum!
Overall, this recipe is delicious! My only qualms were that the ratios were a bit off between the layers (i.e. too much caramel, not enough shortbread) and the caramel was slightly lacking that special caramel-y flavor.
Caramel is always the problem layer because things either burn or the mixture starts to separate out, etc...this one behaved OK, but not spectacularly. I don't feel the corn syrup really contributed much except to vaguely thicken the caramel.
Well, this one will definitely be kept as a finalist...on to the next one!