Caramel Macchiato Shortbread Bars Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

CARAMEL MACCHIATO SHORTBREAD BARS

Steps:

• Dissolve coffee in hot water.
• Beat butter, coffee and sugar until fluffy.
• Stir together flour and toffee bits.
• Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
• Press dough into a 9x13-inch pan.
• Bake in 350°F oven for about 20 minutes or until golden.
• Remove from oven and cool in pan.
• Cut into bars and enjoy.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

SALTED CARAMEL SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, then line with parchment paper, leaving an overhang on 2 sides; butter the parchment.
• Beat 2 1/2 sticks butter, the granulated sugar and 1 teaspoon vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add the flour and beat until just incorporated.
• Transfer the dough to the prepared baking dish and set a piece of plastic wrap directly on the surface. Press into an even layer, then peel off the plastic. Bake until golden brown, 30 to 35 minutes. Transfer to a rack to cool slightly, then remove from the pan using the parchment. Cut into triangles.
• Make the caramel: Combine the remaining 1/2 stick butter, the brown sugar, corn syrup, heavy cream, espresso powder and kosher salt in a small saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer registers 235 degrees F, about 6 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla and the vinegar. Let cool 5 minutes, then drizzle over the shortbread. Sprinkle with sea salt.

CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS

Steps:

• Preheat oven to 325*.
• Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
• For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
• Beat or stir in the flour until evenly incorporated.
• Firmly press the dough into the baking dish.
• Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
• Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
• Transfer the dish to wire rack and set
• aside.
• FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
• In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
• When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
• When this sugar liquefies, stir in the remaining sugar,.
• Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
• Immediately remove from heat,.
• Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
• Rinse all the sugar crystals from the spoon.
• Return the caramel mixture to the burner over medium-high heat.
• Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
• Immediately remove the pan from the heat. Stir in vanilla.
• Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
• Tip the baking dish back and forth to distribute the caramel evenly.
• Sprinkle the macadamia nuts evenly over the caramel.
• Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
• For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
• In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
• Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
• Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
• Store in an airtight container in a cool place for up to 1 week,.

CARAMEL MACCHIATO

Steps:

• Combine milk, syrup and caramel then heat. DO NOT BOIL.Heat in pot whisking till frothy or put in mug and microwave about 90seconds.
• If heating in pot pour into mug. There should be foam on the top.If microwaving in mug use a milk frother to create foam on top of the milk.
• Pour prepared espresso into milk.
• Top with caramel drizzle.