Looking for a recipe with chocolate, caramel - maybe nuts, maybe not
I'm getting the pre Xmas itchy finger baking syndrome (too early to bake for Xmas - but I am feeling an innate need to bake - and I'm in Canada so American Thanksgiving isn't a reason for me to bake). I'm looking for something that would have dark chocolate and a caramel layer, probably a shortbready crust...
Anyone have anything similar to this? I've googled and yahooed but nothing is hitting the mark.
Not sure if this is what you're looking for but last year I made "turtle" shortbread after buying some from the Farmer's Market. Take your fave shortbread cookie recipe, make regular (about 2 in) cookies, making thumbprint dent in the middle, once baked and cooled put a dollop of caramel sauce in the middle as your glue, stick a pecan half on top then drizzle the works with chocolate glaze.
In the UK, Millionaire Shortbread is shortbread with a caramel layer on top, and then a layer of chocolate. I'm sure you could google a recipe if that's what you're looking for.
My favorite chocolate/caramel dessert is Emily Luchetti's chocolate caramel tart - basically a tart crust (parbaked, I think), filled with a simple caramel custard (caramelize sugar, add cream, let cool, add eggs) and chunks of chocolate. Baked just long enough for the caramel to set. It is truly one of my favorite desserts to make and eat.
Here you go. It's rich and I've cut them into bite sized pieces which were perfect, though not as pretty.
Chocolate Pecan Caramel Shortbread (from Delicatexas Food Creations)
1 1/2 c. sifted all purpose flour
1/4 tsp salt
1/4 tsp double acting baking powder
6 tbsp butter, softened
3 tbsp sugar
1/4 tsp vanilla
Preheat oven to 350. Sift flour, salt, baking powder. Cream butter and sugar until light and fluffy. Add egg and vanilla, beat on low until mixed. Add flour mix in three batches just until dough comes together. Scrape into 9" fluted tart pan, press w/ fingers to cover up sides of pan. Set aside.
8 tbsp butter, cut into 8
2 tbsp honey
2 tbsp sugar
1/2 c brown sugar
1 c pecan halves
2 tbsp heavy cream
Place butter, sugar, honey, brown sugar into heavy saucepan and cook over medium heat until it comes to boil. Continue boiling for 3 minutes. Remove from heat and stir in pecans and then add cream. Pour over crust and bake 30 minutes. Cool on wire rack for an hour.
1/2 c heavy cream
1 tbsp sugar
2/3 c semisweet chocolate chips (I use a good quality chocolate, not chips)
Combine cream and sugar in small sauce pan, cook until it comes to boil. Remove and pour over chopped chocolate (or chips). Whisk until smooth. Set aside 1/3 c for decorations.
Pour ganache over tart, spread evenly. Refrigerate 15 minutes to set. Melt white chocolate (1 oz, coarsely chopped), spoon into parchment bag and make white crisscrosses across top (I do make parallel lines in the chocolate before I refrigerate the tart and then pull a toothpick through it, in even perpendicular lines).
To decorate--fill pastry bag w/ remaining ganache, top w/ star tip. Pipe rosettes along edge.