Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Special equipment needed:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk or spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the flour and salt to the mixing bowl and mix until a crumbly dough forms.
4. Press the dough evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes or until lightly golden brown. Remove from the oven and let cool.
5. In a saucepan, combine the sweetened condensed milk, brown sugar, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-15 minutes.
6. Remove the caramel from the heat and stir in the vanilla extract. Pour the caramel over the cooled shortbread crust and spread it out evenly.
7. Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour the melted chocolate over the caramel layer and spread it out evenly.
8. Chill the caramel shortcake in the refrigerator for at least 2 hours or until the chocolate layer is set.
9. Once set, remove the caramel shortcake from the refrigerator and let it sit at room temperature for 10-15 minutes before cutting into squares.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Chilling time: 2 hours
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 16 squares.
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 10g
Cholesterol: 40mg
Sodium: 85mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- You can use milk chocolate chips instead of semi-sweet chocolate chips.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the caramel layer.
- Add a sprinkle of sea salt on top of the chocolate layer for a sweet and salty flavor.
- Use a graham cracker crust instead of a shortbread crust.
Tips and tricks:
- Make sure to let the caramel cool slightly before pouring it over the shortbread crust to prevent the crust from becoming soggy.
- Use a sharp knife to cut the squares for clean edges.
- Store the caramel shortcake in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the caramel shortcake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Serve the caramel shortcake cold.
Presentation ideas:
Serve the caramel shortcake on a platter or cake stand.
Garnishes:
Garnish the caramel shortcake with a sprinkle of powdered sugar or chopped nuts.
Pairings:
Serve the caramel shortcake with a hot cup of coffee or tea.
Suggested side dishes:
Serve the caramel shortcake as a dessert on its own.
Troubleshooting advice:
- If the shortbread crust is too crumbly, add a tablespoon of water to the dough.
- If the caramel is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
Make sure to store the caramel shortcake in an airtight container in the refrigerator to prevent bacteria growth.
Food history:
Caramel shortcake, also known as millionaire's shortbread, originated in Scotland in the 20th century.
Flavor profiles:
The caramel shortcake has a buttery shortbread crust, a rich caramel layer, and a chocolate topping.
Serving suggestions:
Serve the caramel shortcake as a dessert after a meal or as a sweet treat with coffee or tea.
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