Billionaire's Salted Caramel Shortbread

 
It's not rocket science....and there's many of the same recipes out there.....but trying it with my Addicting Salted Caramel, combined with the buttery shortbread and intense flavor of dark chocolate....well, let's just say, this sensory experience is not to be missed! 




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Dark Chocolate Billionaire’s Shortbread

Shortbread Ingredients

• 2 sticks butter, cut into small pieces, plus more for preparing pans
  
• 2 cups all-purpose flour, plus more for preparing pans
  
• 2/3 cup sugar
  
• 1/2 teaspoon salt
  

Caramel Center Ingredients: 

• 1 - 16 oz. Jar of my Addicting Salted Caramel or....if you must, use your own version of caramel filling.
  
• (Cheater's version is using 2 tbsp. butter and 2 14 oz. cans of sweetened condensed milk).
  

Chocolate Topping Ingredients:

• 3/4 lb. good Dark or Milk Chocolate
  

Here's the Recipe! 

  
Shortbread:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas.. (If you don’t have a food processor, Place ingredients in a mixing bowl, mix by hand or on low with beaters.
• Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and  cool completely.

Caramel Center:

Pour  16 oz’s  of my addicting salted caramel into a small microwave safe bowl or saucepan. Microwave for 20 seconds to loosen slightly.  Or use the sweetened condensed milk version:( below.  Pour caramel over the cooked shortbread and carefully spread evenly using an offset spatula. Cool to room temperature. 

Sweetened Condensed milk version: In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

Chocolate Topping:  Melt 3/4 lb. of good Dark (or Milk) Chocolate in a glass bowl set over simmering water (or in microwave for 30 seconds at a time) – Pour melted chocolate over cooled caramel layer. Cool at room temperature for 10 minutes. Place into refrigerator to cool completely, allowing chocolate to slightly harden.  Do NOT over harden.. Cut into 2-inch squares and enjoy! Or for an extra treat….Keep in in the fridge or freezer for a crisp, cool, caramely blast of goodness!
 
This will become a FAVORITE!

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