CWA service partner, Ashley Russo, shares her shortbread recipe fit for millionaires! Trust us when we say this stuff is what dreams are made of!
From: Ashley Russo
Ingredients:
Shortbread crust-
2 cups all-purpose flour
1 cup unsalted butter (room temperature)
1/2 cup sugar
1 egg yolk room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
Caramel-
1 14oz can sweetened condensed milk
1/2 cup unsalted butter cut into tablespoon-sized pieces
1 cup light brown sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
*Have a food thermometer handy!
Chocolate ganache-
1 1/2 cup semisweet chocolate chips
1/3 cup heavy cream
Sea salt to sprinkle
Directions:
- Preheat the oven to 350 degrees. Line a 9×9 baking dish with parchment paper.
- Cream the butter, add the sugar and salt, and then beat until light and fluffy. Add the vanilla and egg yolk, and mix until combined. Add the flour a little at a time until it is just combined. Don’t overmix!
- Transfer the mix to your pan and press it into an even layer. Bake for 20-22 minutes, until the edges are golden.
- While the base is baking, make the caramel. Combine all the ingredients together in a medium-size saucepan and place over medium heat.
- Whisk until combined, and continue whisking while the caramel bubbles and darkens. Do not stop whisking; it will burn easily. Once it reaches 225 degrees (about 5-6 minutes), remove it from the heat.
- Pour caramel onto the shortbread base and smooth it to the edges, creating a flat layer. Chill for 10 minutes until the caramel sets.
- Prepare the chocolate ganache. Warm the heavy cream in the microwave or in a double boiler. Add the chocolate chips and stir until melted and a thick, pouring consistency. Once the caramel is set, pour the chocolate over the caramel and smooth it out into an even layer. Let it set for a few minutes before sprinkling with sea salt, if desired. Then, let it chill in the fridge until fully set.