Description
Browned butter shortbread crust topped with vanilla bean caramel and salted chocolate.
Ingredients
Scale
For the Browned Butter Pecan Shortbread Crust
- 2 C All Purpose Flour
- 1/2 tsp Salt
- 1/2 C Granulated Sugar
- 1 C Unsalted Butter
- 2 tsp Vanilla Bean Paste
- 1/2 C Praline Pecans, chopped
For the Vanilla Bean Caramel
- 14 oz (1 Can) Sweetened Condensed Milk
- 3/4 C + 2 TBSP Light Brown Sugar
- 7 TBSP Unsalted Butter
- 2 TBSP Honey or Light Corn Syrup
- 3/4 tsp Salt
- 2 tsp Vanilla Bean Paste (can sub for regular vanilla extract)
For the Chocolate Topping
- 150g Semi-sweet chocolate, chopped (about 1 C choc chips)
- 25g Vegetable Oil (about 2 TBSP)
Instructions
For the Browned Butter Pecan Shortbread Crust
- Brown the butter over medium heat in a medium sauce pan. Allow to cool completely to a spreadable consistency. You can hurry the process along by popping it in the freezer and stirring often.
- Preheat the oven to 350 and line a 9X9 baking pan with parchment paper
- In a large bowl, whisk together the flour, sugar, and salt.
- Fold in the browned butter and vanilla bean paste, then fold in the chopped pecans.
- Press the crust into an even layer in the prepared pan, and bake for 10 minutes. Cool completely.
For the Vanilla Bean Caramel
- Add the sweetened condensed milk, brown sugar, butter, and honey (or corn syrup) in a medium sauce pan.
- Cook until sugar has completely dissolved and mixture has reached 210-220 degrees on a candy thermometer. Or until it begins to boil around the edges.
- Remove from heat and stir in the salt and vanilla bean paste.
- Pour over cooled shortbread crust and refrigerate until set. At least one hour, up to overnight.
For the Salted Chocolate Topping
- In a glass bowl over a sauce pan filled with 2 inches of water, combine the chocolate and oil.
- Heat over medium until the chocolate is completely melted and smooth.
- Pour over cooled caramel, top with flaky salt, and pop in the fridge until chocolate is set. About 20 minutes.
- Slice into bars and serve.
Notes
*Bars will keep at room temperature for 2-3 days or in the fridge for up to a week.