Makes one 9×13-inch pan · Three layers: shortbread, caramel, chocolate
Equipment:
9×13-inch pan, aluminum foil, fork, metal spatula, saucepan, whisk, candy
thermometer, microwave-safe bowl, serrated knife
1. Shortbread Base
Ingredients
•
2½ cups all-purpose flour (355 g)
•
½ cup granulated sugar (100 g)
•
¾ teaspoon salt (4 g)
•
16 tablespoons (2 sticks) unsalted butter, melted (227
g)
Instructions
1.
Heat the oven to 350°F.
Line a 9×13-inch pan with foil.
2.
In a bowl, combine the flour, sugar, and salt.
3.
Stir in the melted butter until the mixture forms a
dough.
4.
Press the dough evenly into the lined pan.
5.
Prick the surface all over with a fork to keep it from
bubbling.
6.
Bake 25–30
minutes, until light golden brown.
7.
While still warm, press the crust down firmly with a
metal spatula so it holds together. Let cool.
2. Caramel Filling
Ingredients
•
1 can (14 oz) sweetened condensed milk (397 g)
•
1 cup (7 oz) packed brown sugar (200 g)
•
½ cup corn syrup (165 g)
•
8 tablespoons (1 stick) unsalted butter, cut into
pieces (113 g)
•
½ teaspoon salt (3 g)
•
½ cup heavy cream (115 g)
Instructions
1.
Whisk all the ingredients together in a saucepan over
medium heat.
2.
Cook, stirring occasionally, until the caramel reaches 236–239°F on a candy thermometer (about
16–20 minutes).
3.
Pour over the cooled shortbread base and spread evenly.
4.
Let cool completely, at least 1½ hours.
3. Chocolate Topping
Ingredients
•
6 oz bittersweet chocolate, finely chopped (170 g)
•
2 oz bittersweet chocolate, finely grated (57 g)
Instructions
1.
Microwave the 6 oz (170 g) chopped chocolate at 50% power, stirring every 15 seconds,
until just melted.
2.
Stir in the 2 oz (57 g) grated chocolate until smooth
(this tempers the chocolate so it sets with a clean snap).
3.
Spread a thin, even layer over the set caramel.
4.
Refrigerate 10
minutes to set.
5.
Lift out of the pan using the foil and slice with a
serrated knife.
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