They go in as cookie and out as a bar of gold?
My inspiration came from Claire's Squares. Claire bakes the most amazing version of these shortbread cookie treats. I first met my piece of heaven at La Cocina's booth at the Ferry Building Farmer's Market. I have since introduced everyone I know to Claire's Squares and have had the honor of shaking hands with Claire herself.
For the bottom layer of my bars I adapted Michelle Obama's shortbread cookie recipe. Then I topped it with caramel and semi-sweet chocolate.
Cookie Recipe
Ingredients
1 + 1/2 cups (3 sticks) unsalted butter, softened
1 + 1/2 cups sugar
2 egg yolks
2 tablespoons Vanilla Extract
3 cups cake flour (not self-rising)
1/4 teaspoon salt
Heat oven to 325°F. Butter a 17 x 12 x 1-inch baking pan. In large bowl, cream together butter and 1-1/2 cups of the sugar. Slowly add egg yolks, and beat well until smooth. Beat in Vanilla extract. Stir in flour and salt until combined. Spread dough evenly into prepared pan, flattening as smoothly as possible. Bake for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes.
Caramel How To: Pour a can of sweetened condensed milk into a microwave safe bowl.Microwave on low for 5 minutes, stir. Microwave on low for another 5 minutes and stir again. Microwave at 1 minute intervals on high until thick and golden in color, stirring in between each. Blend with hand mixer until smooth.
Spread caramel on cookie. Let set for 15 minutes. Spread with melted chocolate. Let set till chocolate is almost solid. Cut into squares. Makes: 3 dozen cookies
Day after update: Shortbread is now moist and chewy. At first they were light and crisp. I'm baffled but they are exactly how I wanted them to turn out!
