Candy-Inspired Desserts

Photo by: Jennifer Davick

Chocolate-Caramel Shortbread Bars

1 cup butter, softened
1 cup powdered sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup sugar
1 cup heavy cream, divided
1/2 cup light corn syrup
1/2 cup butter
Chocolate Ganache
Flaky sea salt or kosher salt

1. Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1

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Photo by: Jennifer Davick

Chocolate-Caramel Shortbread Bars

1 cup butter, softened
1 cup powdered sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup sugar
1 cup heavy cream, divided
1/2 cup light corn syrup
1/2 cup butter
Chocolate Ganache
Flaky sea salt or kosher salt

1. Beat butter in a medium bowl with an electric mixer until creamy. Beat in powdered sugar and 1 teaspoon vanilla extract. Combine flour and salt in a medium bowl; gradually beat into butter mixture.
2. Press dough into a greased, aluminum foil-lined 9- x 9-inch baking pan. Bake at 350° for 23 to 25 minutes. Set aside.
3. Combine sugar, 1/2 cup heavy cream, corn syrup, and butter in a 2-quart heavy pot. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium, and bring to a boil. Boil, without stirring, until mixture reaches 238 on a candy thermometer.
4. Combine remaining cream and vanilla, carefully pour into sugar mixture. Boil until mixture returns to 238. Pour over shortbread crust. Let stand at room temperature or refrigerate until caramel is firm.
5. Pour ganache over caramel, smoothing with spatula. Sprinkle with sea salt. less