Ingrédients pour Caramel Shortbread
- 1 1/2 cups (340g) unsalted butter
- White Sugar
- All Purpose Flour
- 1/2 cup (60g) ground almonds
- Golden Syrup
- 1 (14 ounce) can sweetened condensed milk
- Milk Chocolate
- Sliced Almonds
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Comment préparer Caramel Shortbread
- Preheat oven to 350°F (175°C).
- Cream together 1/2 cup (113g) unsalted butter and 1/4 cup (50g) granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour and 1/2 cup (60g) ground almonds.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Grease and line an 8x8 inch baking pan with parchment paper. Press the dough evenly into the prepared pan.
- Bake for 20-25 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool completely in the pan before proceeding.
- **Make the Caramel:** In a medium saucepan, combine 3/4 cup (170g) unsalted butter, 3/8 cup (75g) granulated sugar, 1/4 cup (60ml) light corn syrup, and 1 (14 ounce) can of sweetened condensed milk.
- Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and thickens to a pale caramel color (about 5-7 minutes).
- Carefully pour the caramel over the cooled shortbread and spread evenly.
- Let the caramel set for at least 40 minutes.
- **Melt the Chocolate:** Melt 6 ounces (170g) semi-sweet chocolate chips in a double boiler or in a heat-safe bowl set over a pan of simmering water, stirring until smooth.
- Spread the melted chocolate over the set caramel.
- Sprinkle with 1/4 cup (30g) toasted slivered almonds.
- Refrigerate for at least 30 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
251g
Fat
126g
Carbs
27g
