Recipe courtesy of Chuck Hughes
Print
Chocolate and Caramel Shortbreads
Total:
1 hr 55 min
Active:
25 min
Yield:
about 20 sandwich cookies
Level:
Intermediate
Total:
1 hr 55 min
Active:
25 min
Yield:
about 20 sandwich cookies
Level:
Intermediate

Ingredients

Shortbread
  • 1 cup/ 250 ml of butter, softened
  • 1 1/2 cups/ 375 ml icing sugar (confectioners' sugar), plus more for dusting
  • 2 eggs
  • 1 teaspoon/ 5 ml vanilla
  • 2 cups/ 500 ml flour
Caramel
  • 1 cup/ 500 ml sugar
  • 1 tablespoon/ 15 ml water
  • 1/4 cup/ 60 ml butter
  • 1/4 cup/ 60 ml cream
Chocolate Ganache
  • 1 cup/ 375 ml dark chocolate, chopped
  • 1/3 cup/ 250 ml 35-percent whipping cream

Directions

For the shortbreads: In a bowl, cream the butter and sugar. Add the eggs and vanilla and beat until smooth. Add the flour and continue beating until just incorporated. Shape the dough into 2 balls. Wrap in plastic wrap and freeze 20 minutes or until the dough is firm. 

For the caramel: In a saucepan, melt the sugar with the water on medium until it becomes a caramel color liquid, approximately 12 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Remove from heat. Let cool and reserve in an airtight container. 

For the chocolate ganache: Place chocolate and cream in a medium-size microwave-safe bowl. Microwave the chocolate and cream for 2 minutes in 30 second intervals, stirring in between each interval until melted and smooth. 

Preheat the oven to 350 degrees F/ 180 degrees C. 

Using a rolling pin, roll the dough between 2 sheets parchment paper, to a 1/4 to 1/8-inch thickness. Cook's Note: The dough will be very soft. 

Place the rolled out dough in the freezer for about 20 minutes or until the dough is no longer sticky and is manageable. 

Using a round cookie cutter, cut the cookies and transfer to a baking sheet covered with parchment paper. For 1/2 of the cookies, using a small round cutter, make a hole in the center. 

Bake in the oven for about 12 minutes, until the edge and bottom are a light brown. Remove and let cool. 

Spread the chocolate ganache onto the 1/2 of the cookies with no holes. Top with a dollop of the caramel. Cover with a cookie that has a hole. Dust with powdered sugar.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Dipped Hazelnut Shortbread

Recipe courtesy of Dave Lieberman

Chocolate Dipped Hazelnut Shortbread

Recipe courtesy of Dave Lieberman

Caramel Chocolate Truffles

Recipe courtesy of Julia Baker

Chocolate Caramel Truffles

Recipe courtesy of Julia Baker

Chocolate Caramel Toffee Cupcake

Recipe courtesy of Alisha Nuttall

Chocolate Caramel Crispy Cakes

Recipe courtesy of Nigella Lawson

Caramel and Chocolate Apples

Recipe courtesy of Wendy Taffet

Rich Chocolate Caramel Cupcake

Recipe courtesy of Lisa Cowden

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here