Storage & Make-Ahead
While this recipe might seem like it takes a while, most of the time is simply spent waiting for the layers to cool. If you prefer to break the steps down over a couple of days, we recommend baking the shortbread, letting it cool completely, covering the pan with plastic wrap, and leaving it at room temperature overnight. The next day, you can easily whip up the caramel and finish it off with the chocolate topping.
Once finished, these bars will keep in an airtight container in the refrigerator for up to 3 days, or you can freeze them for up to 1 month.
Ingredients
Shortbread
-
1 cup (2 sticks) unsalted butter, softened
-
1/2 cup (107 g) packed dark brown sugar
-
1/4 cup molasses
-
2 tsp. ground ginger
-
1 tsp. ground cinnamon
-
1/4 tsp. ground cloves
-
1/4 tsp. kosher salt
-
2 3/4 cups (330 g) all-purpose flour
Caramel
-
1 can (14 oz.) sweetened condensed milk
-
2/3 cup (142 g) dark brown sugar
-
6 Tbsp. unsalted butter
-
1 tsp. ground ginger
-
1/4 tsp. kosher salt
Chocolate Topping
-
10 oz. chocolate (preferably 60% dark), chopped
-
1 oz. gingersnaps, crushed
-
Flaky sea salt (optional)
Directions
Shortbread
-
Step 1: Position a rack in the center of the oven and preheat to 350°F (175°C). Line a 13” x 9” metal baking pan with parchment paper, leaving an overhang on the two opposite long sides for easy removal later.
-
Step 2: In a large bowl using a handheld mixer on high speed, beat the butter, brown sugar, molasses, ginger, cinnamon, cloves, and salt until light and fluffy (2 to 3 minutes). Add the flour and beat on low speed just until combined. Press the dough evenly into the prepared pan.
-
Step 3: Bake until the shortbread is lightly golden around the edges (20 to 22 minutes). Let cool completely in the pan at room temperature for at least 30 minutes before starting the caramel.
Caramel
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button
