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Photo for - Billionaire Layered Caramel Shortbread Bars

Billionaire Layered Caramel Shortbread Bars

With buttery shortbread, creamy caramel and salted dark chocolate, this is the ultimate layered bar, which no one can resist.

  • Yields: 18
  • Preparation: 1 hour (+ 2 hours standing time)

Ingredients

Shortbread:

  • 1 cup (250mL) GAY LEA - Bakers Gold, at room temperature
  • ½ cup (125mL) granulated sugar
  • 2 cups (500mL) all purpose flour
  • ¼ tsp (1mL) salt

Caramel:

  • 1 cup (250mL) GAY LEA - Bakers Gold
  • 1 cup (250mL) brown sugar, packed
  • ½ cup (125mL) granulated sugar
  • ¼ cup (60mL) corn syrup
  • ¼ cup (60mL) whipping cream, 35%
  • 1 tsp (5mL) sea salt
  • 2 tsp (10mL) vanilla, extract

Dark Chocolate Ganache:

  • 2 tbsp (30mL) GAY LEA - Bakers Gold, cut into cubes
  • 1/3 cup (75mL) whipping cream, 35%
  • 3 ½ oz (100g) dark chocolate, 70%, finely chopped
  • ¼ tsp (1mL) sea salt, flaked

Instructions

  1. Shortbread: Preheat oven to 350°F (180°C). Line 9-inch (23 cm) square baking pan with enough parchment paper to overhang edges.
  2. Using electric mixer, beat butter and sugar until light and fluffy; stir in flour and salt in 2 additions. Press shortbread mixture into bottom of prepared pan. Freeze for 15 to 20 minutes or until well chilled.
  3. Bake for 25 to 35 minutes or until firm. Let cool completely.
  4. Caramel: In heavy-bottom saucepan set over medium-high heat, combine butter, brown sugar, granulated sugar, corn syrup, cream and salt; cook, stirring, until butter is melted, and mixture starts to boil.
  5. Cook, without stirring, for 4 to 6 minutes or until candy thermometer reaches 250°F (120°C) for firm ball stage or until small amount of mixture is added to dish of cold water and it forms a pliable ball of caramel (ball will hold its shape but will flatten slightly when squeezed firmly).
  6. Remove from heat; stir in vanilla. Pour caramel over prepared shortbread; let cool completely. Refrigerate for about 30 minutes or until cold.
  7. Dark Chocolate Ganache: Heat cream in small saucepan set over medium heat; bring to simmer. Remove from heat; stir in chocolate and butter. Let stand for 1 minute; whisk until smooth. Spread even layer of chocolate over caramel bars. Sprinkle with sea salt.
  8. Refrigerate for 1 to 2 hours or until well chilled and chocolate is set. Using parchment paper as handles, transfer to cutting board. Cut into bars.
  • Alternatively, cut into 2-inch (5 cm) squares.
Photo of - Billionaire Layered Caramel Shortbread Bars

Ingredients

Shortbread:

  • 1 cup (250mL) GAY LEA - Bakers Gold, at room temperature
  • ½ cup (125mL) granulated sugar
  • 2 cups (500mL) all purpose flour
  • ¼ tsp (1mL) salt

Caramel:

  • 1 cup (250mL) GAY LEA - Bakers Gold
  • 1 cup (250mL) brown sugar, packed
  • ½ cup (125mL) granulated sugar
  • ¼ cup (60mL) corn syrup
  • ¼ cup (60mL) whipping cream, 35%
  • 1 tsp (5mL) sea salt
  • 2 tsp (10mL) vanilla, extract

Dark Chocolate Ganache:

  • 2 tbsp (30mL) GAY LEA - Bakers Gold, cut into cubes
  • 1/3 cup (75mL) whipping cream, 35%
  • 3 ½ oz (100g) dark chocolate, 70%, finely chopped
  • ¼ tsp (1mL) sea salt, flaked

Products Used

GAY LEA - Bakers Gold Photo of - GAY LEA - Bakers Gold