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Caramel Brownie Shortbread Bars

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Recipe

With three rich, sweet, buttery and chocolatey layers, every bite is a luxury enjoyment. The combination of caramel, chocolate and shortbread is enough to satisfy your sweet tooth.

 

Yield

24 servings

Prep

12 min

Cook

90 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups butter
12 ounces, 3/4 pound
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2 ½ cups all-purpose flour
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1 ¼ cups sugar
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2 tablespoons cornstarch
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12 ounces caramels (candy squares)
soft, individually wrapped
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4 tablespoons milk
whole fat
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10 ounce chocolate
finely chopped, bittersweet or semisweet
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3 large eggs
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1 tablespoon vanilla extract
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½ teaspoon baking powder
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¼ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
355 ml butter
12 ounces, 3/4 pound
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591 ml all-purpose flour
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296 ml sugar
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3E+1 ml cornstarch
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346.8 ml/g caramels (candy squares)
soft, individually wrapped
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6E+1 ml milk
whole fat
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289 ml/g chocolate
finely chopped, bittersweet or semisweet
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3 large eggs
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15 ml vanilla extract
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2.5 ml baking powder
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1.3 ml salt
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Directions

Preheat oven to 325℉ (160℃) degree.

Butter and flour a 13-by 9- inch brownie pan.

Cut 1 cup butter into pieces.

Add 2 cups flour, ½ cup sugar, cornstarch, and the butter pieces in a food processor.

Pulse until dough comes together.

Press evenly over the bottom of the prepared pan.

Bake until top feels dry and just starts to brown, 25 to 30 minutes. Allow to cool completely on a wire rack. Then turn up the temperature to 350℉ (180℃) degree.

Meanwhile, unwrap caramels and put in a bowl along with the milk, then place the bowl on top of a saucepan with about 1-inch water added over medium heat.

Cook mixture, stirring, until melted and smooth, about 5 minutes.

Spread caramel mixture evenly over cooled shortbread and refrigerate until firm, 25 to 30 minutes.

In the same large bowl set over the saucepan of barely simmering water, stir chocolate and remaining ½ cup butter frequently until smooth.

Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining ¾ cup sugar, eggs, and vanilla until well mixed.

Stir in remaining ½ cup flour, baking powder, and salt until well mixed.

Pour chocolate mixture over caramel layer and use a spatula to spread until completely and evenly covering caramel.

Bake in 350℉ (180℃) degree until a wooden stick inserted into the chocolate layer comes out almost clean, about 40 minutes.

Allow to cool completely in the pan on a wire rack.

Cut into squares and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 31550% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 153mg 6%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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