Chocolate and Caramel Shortbreads

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 1 hr 10 min
  • Yield: about 20 sandwich cookies
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Ingredients

Shortbread

Caramel

Chocolate Ganache

Directions

  1. 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. 
  2. 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. 
  3. 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. 
  4. Preheat the oven to 350 degrees F/ 180 degrees C. 
  5. 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. 
  6. Place the rolled out dough in the freezer for about 20 minutes or until the dough is no longer sticky and is manageable. 
  7. 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. 
  8. Bake in the oven for about 12 minutes, until the edge and bottom are a light brown. Remove and let cool. 
  9. 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.

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