Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your shortbread base will bake evenly.
Step 2: Prepare the Shortbread Base
- Cream the Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. The air you incorporate during this step will help create a tender shortbread.
- Mix in Flour and Salt: Gradually add the all-purpose flour and salt, mixing until just combined. Avoid over-mixing to keep the texture light.
- Press into the Pan: Transfer the dough into a greased 9×9-inch (23×23 cm) baking pan. Use your fingers or a spatula to press it evenly across the bottom. Make sure to seal the edges well.
- Bake the Base: Place the pan in the preheated oven and bake for about 20-25 minutes, or until the shortbread is lightly golden around the edges. Once baked, allow it to cool slightly.
Step 3: Make the Caramel Layer
- Combine Ingredients: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, unsalted butter, and vanilla extract. Stir continuously until the mixture begins to bubble.
- Cook the Caramel: Allow the caramel to boil for about 5 minutes without stirring, until it thickens slightly. Be cautious not to burn it—keep an eye on it and adjust the heat as needed.
- Pour Over Shortbread: Carefully pour the caramel layer over the cooled shortbread base, spreading it evenly with a spatula. Let it cool and set for about 30 minutes at room temperature.
Step 4: Prepare the Chocolate Topping
continue reading in page 2
