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Dark Chocolate Caramel Shortbread Bars

Course Sweets/Desserts
Cuisine Vegetarian

Ingredients
  

FOR THE CRUST

  • 9 tablespoons unsalted butter, room temperature, plus more for parchment
  • 1/4 cup packed light-brown sugar
  • 1 1/2 cups all-purpose GF baking flour mix
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon table salt
  • 3 tablespoons milk, or more to moisten crust as needed

FOR THE DARK CHOCOLATE CARAMEL

  • 10 1/2 ounces 85% cacao dark chocolate, chopped (approx 2 cups)
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • sea salt for garnish
  • Preheat oven to 350 degrees.

Instructions
 

  • Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add GF flour, xanthan gum and table salt, and beat until just combined. Add in milk by tablespoons as needed to moisten dough.
  • Press dough evenly into pan, and bake until lightly browned, about 25 minutes.
  • Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 15 to 18 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
  • Pour mixture over shortbread crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt, and cut into bars.
Keyword celiac
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