Shortbread Caramel Brownie Bars

I apologize yet again for not posting for a while but I’ve been very busy in the midst of wedding planning! So this will probably be my last post until I return from my honeymoon at the end of May and then I promise I will be more consistent with posting new recipes, gardening tips and design ideas.

These bars are probably one of the most decadent and amazing things I have ever made. I got the recipe from Sunset Magazine/MyRecipes.com where I used to work as an online editor. I made the mistake of bringing them to work a few months back and now I get requests for them all the time. They are not difficult to execute but require three steps so they take some time to make.

You start by making a rich and buttery shortbread layer that you bake then allow to cool. Then you melt caramels and milk and pour that layer over the shortbread and let it set in the fridge. Lastly, you make a homemade brownie mixture and pour over the caramel layer then bake again in the oven. They are gooey and chocolately and buttery with a nice flakey bottom from the shortbread. I highly recommend these. They are divine and dangerous!

Recipe:

• 1 1/2 cups (3/4 lb.) butter $
• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 12 ounces individually wrapped soft caramels, such as Kraft
• 1/4 cup whole milk
• 10 ounce bittersweet or semisweet chocolate, finely chopped
• 3 large eggs $
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325° regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely

Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.

Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.

Bake in a 350° regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.