Salted Caramel & Chocolate Shortbread

Salted Caramel & Chocolate Shortbread

These shortbread bites are a mix between Billionaire’s Shortbread & a treat my mom makes that we always called “toffee things”. 😊 Our version has an indulgent layer of bourbon caramel sandwiched between soft shortbread & crunchy dark chocolate sprinkled with sea salt. Don’t blame us if you eat them all at once! Enjoy!

Happy baking & don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!

Quantity: ~40 2x2cm squares

Time: 30 minutes prep, 20 minutes baking, & 2 hours chilling

Ingredients:

For the shortbread:

• 256g / 2 c flour

• 170g / ¾ c butter, cold
• 67g / 1/3 c sugar
• 2-4 EL / 3-4 tbsp milk

For the caramel & chocolate:

• 227g / 1 c butter
• 200g / 1 c brown sugar
• 1 TL / tsp of bourbon (optional)
• 397g can of sweetened condensed milk (this can be a little hard to find in Munich sometimes, this is the one I use!)
• 85g / ½ c of chopped chocolate or chocolate chips

Instructions:

For the shortbread:

1. Preheat the oven to 180°C & line a 25x40cm (or a few cm smaller but don't go bigger!) baking tray with aluminum foil 
2. Mix together the flour & sugar. Using a pastry cutter or two knives, cut the cold butter into the sugar & flour mix.
3. Once the butter is fully cut in & the mixture is crumbly, add 2 EL / tbsp of milk & use a fork to mix it in. Pro-tip: If the dough has not fully come together, add more milk 1 El / tbsp at a time until it is wet throughout but not sticky!
4. Using your hands, press the dough onto the prepared baking tray. Spread it out evenly on the tray creating a ½-1cm layer of shortbread
5. Bake the shortbread for 10 mins. Pro-tip: You’re going for “half-baked” here as you will bake it again with the caramel layer. Once it is done baking, turn the oven temperature to 220°C

For the caramel & chocolate layers:

1. While the shortbread is baking, prep the caramel. Melt the butter, sugar, & bourbon (if using) in a small saucepan over medium heat. Pro tip: stir frequently to avoid it burning!
2. Once the sugar & butter is fully melted & combined, remove it from the heat. Stir in the sweetened condensed milk & pour the whole mixture over the half-baked shortbread. Tilt the tray so that the caramel fully covers the shortbread
3. Bake the shortbread & caramel for 10-12 minutes, until the caramel is bubbling & slightly darker in color
4. Remove from the over & let cool for 1 minute then spread the chopped chocolate over the melted caramel. Let the chocolate stand for ~5 minutes until it is soft enough to spread. Using a spatula spread the chocolate evenly over the caramel layer. Let it cool to room temp, sprinkle with sea salt & then chill for ~2 hours until fully set! 
5. Use a sharp knife to cut your delicious treat into squares & enjoy! 

PS: store these in an airtight container in the fridge or freeze them!

Happy Baking!

Post a pic and tag us @nickxfritz_munich with your version!

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