I saw a photograph of these and it was love at first sight.
Three of the best words in the english language (when put together anyways).
I gave it a try yesterday and yes – they are THAT good.
You will need:
1 cup salted butter
1 cup sugar
1 1/2 cups icing sugar
4 cups all purpose flour
2 tbsp vanilla
2 cups caramel sauce (recipe below)
1/3 cup whipping cream (heavy cream)
1 tbsp course sea salt
- Preheat oven to 325 degrees farenheit
- In a large mixing bowl combine the butter, vanilla and sugar and beat together until creamy.
- Sift the flour, one cup at a time and blend together thoroughly. Mix on low speed until your dough is smooth and crumbly, but will easily compress into a ball.
- Lightly butter a 9×13″ baking dish and press about half of the dough into the bottom. This forms the bottom crust. Wrap remaining dough and put in the fridge to chill.
- Bake the crust until the edges are a warm golden-brown – approximately 20-25 minutes.
- Let cool about 15 minutes.
While the dough is baking, you make your homemade caramel sauce – and believe me this is probably the best caramel I have ever tasted. Forget the kraft squares, this is a warm, liquid butter toffee. TO DIE FOR!
You will need:
1/4 cup water
1 cup sugar
1/2 cup salted butter
1/2 cup whipping cream (heavy cream)
1 tsp vanilla
- In a heavy-bottomed saucepan mix the water and sugar together, taking care not to let the mixture splash up on the sides.
- Stir gently over low heat until the sugar is completely dissolved – approximately 6 minutes. Carefully test a small amount (cooling first) to make sure you can’t taste any granuals left – it should be completely smooth.
- Increase the heat to medium-high and bring the syrup to a boil.
- Cover the saucepan and let boil for 2 minutes.
- Uncover, reduce the heat and let it continue to boil until the liquid turns an amber colour. Do not stir.
- Start stirring, gently, until the liquid turns a dark golden-brown (caramel colour). 5-7 minutes.
- Remove from heat and add in your butter. Stir until completely incorporated.
- Stir in your whipping/heavy cream, then the vanilla.
This can be used with the above recipe or as an ice cream topping. It can be stored in an airtight container for up to a month.
This recipe should make about 2 cups of the caramel sauce. If you decide to use the kraft squares, you’ll need to melt enough to have about 2 cups as well.
Take your caramel sauce and add in the 1/3 cup of whipping cream – this is only needed for the squares, if you are making caramel to eat, don’t add this additional whipping cream.
- Pour your caramel over the now-cooled crust. If you want to salt the caramel, add your course sea salt now.
- Crumble the remaining chilled dough evenly over top of the caramel.
- Return the dish to the oven and bake until the filling is bubbly and the shortbread topping is firm and golden-brown – 25-30 minutes.
- Let cool and cut into squares.
Oh My GOD!
Ran it by some of Hubby’s hockey buddies and got a resounding thumbs up. It’s VERY rich, so cut small squares.
Yup, going to need to do double-duty on the Yoga today.
Have a great one!