Small Batch Baking: 60 Sweet and Savory Recipes to Satisfy Your Craving by Saura Kline

Author:Saura Kline [Kline, Saura]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2021-03-02T00:00:00+00:00

VARIATION TIP: The raspberries can easily be switched out for strawberries, blueberries, blackberries, or even chopped rhubarb. You can also replace the almonds with your favorite nut. The possible combinations are endless!

Millionaire Shortbread Bars with Caramel and Chocolate Ganache

MAKES 6 BARS BAKING VESSEL: LOAF PAN

Prep Time: 25 minutes, plus 2 hours to chill / Cook Time: 20 minutes

This chocolate-caramel-shortbread bar is truly decadent and rich, and that is how it got the name “millionaire.” With one bite you’ll get three layers of heaven. To kick it up a notch, you can add a layer of chopped nuts after the caramel layer and before the chocolate ganache. If you do, however, you’ll likely want to call it billionaire shortbread.

FOR THE SHORTBREAD

Nonstick baking spray

6 tablespoons (85 grams) unsalted butter, at room temperature

2 tablespoons (28 grams) packed light brown sugar

2 tablespoons (25 grams) granulated sugar

1 egg yolk

¾ cup (96 grams) all-purpose flour

¼ teaspoon (1.5 grams) salt

FOR THE CARAMEL

1 cup (306 grams) sweetened condensed milk

2 tablespoons (41 grams) corn syrup

4 tablespoons (56 grams) unsalted butter

⅓ cup (65 grams) packed light brown sugar

¼ teaspoon (1.5 grams) salt

FOR THE CHOCOLATE GANACHE

½ cup (85 grams) semisweet chocolate chips

⅓ cup (85 grams) heavy cream

TO MAKE THE SHORTBREAD

1. Preheat the oven to 350°F. Lightly spray a loaf pan with nonstick baking spray, and then line it with parchment paper, allowing some parchment to go up 2 inches on the sides.

2. In a stand mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, combine the butter, brown sugar, and granulated sugar. Add the egg yolk, flour, and salt, and mix until smooth.

3. Press the shortbread evenly into the loaf pan. Bake for 15 to 18 minutes, or until the edges are light golden brown. Cool in the pan at room temperature for 20 minutes while you make the caramel.

TO MAKE THE CARAMEL

4. In a large skillet over medium heat, combine the condensed milk, corn syrup, butter, brown sugar, and salt. When the butter is melted, stir and cook for 6 to 8 minutes, or until the caramel has thickened. Pour the caramel over the shortbread in the pan.

5. Put the pan in the refrigerator to chill for 1 hour.

TO MAKE THE CHOCOLATE GANACHE

6. In a microwave-safe bowl, combine the chocolate chips and heavy cream, and microwave in 30-second increments, stirring after each increment, until the mixture is fully melted and smooth. Pour the ganache evenly over the chilled caramel layer, and return the pan to the refrigerator for 1 more hour.

7. Use the parchment paper to lift the shortbread out of the pan onto a cutting board. Cut into six bars by cutting in half lengthwise and then into thirds widthwise. Store in an airtight container in the refrigerator.

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