Zutaten für Shortbread Caramel Brownie Bars
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 14 ounces caramels (about 1 3/4 cups unwrapped)
- Whole Milk
- Semisweet Chocolate
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
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Zubereitung von Shortbread Caramel Brownie Bars
- Preheat oven to 325°F (160°C).
- Cut 1 cup (2 sticks) unsalted butter into chunks.
- In a food processor, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cornstarch, and the butter chunks.
- Pulse until the dough just comes together. Do not overmix.
- Press the dough evenly into the bottom of a greased 9x13 inch baking pan.
- Bake for 25 minutes, or until the edges are lightly golden.
- Let the shortbread crust cool completely.
- Meanwhile, in a microwave-safe bowl, combine 14 ounces caramels (about 1 3/4 cups unwrapped) and 1/4 cup milk.
- Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until smooth and melted (about 3-4 minutes total).
- Spread the caramel evenly over the cooled shortbread crust.
- Refrigerate for at least 20 minutes to firm up.
- Preheat oven to 350°F (175°C).
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 12 ounces semi-sweet chocolate chips and 1/2 cup (1 stick) unsalted butter, stirring frequently until smooth.
- Remove from heat and whisk in 3/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gently fold in 1/2 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
- Pour the chocolate mixture evenly over the caramel layer and spread to cover completely.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before cutting into 24 bars.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
80g
Fat
58g
Carbs
11g
