Chocolate and Nut Caramel Shortbread

Shortbread again, but this time with a lot of delicious additional, caramel, nut and chocolate. The best combination for everyone! The original recipe uses only one layer of chocolate (but I like to have more chocolate flavor, I’m a chocoholic, haha), so I add another layer of dark chocolate.

I made the caramel myself, but if you feel lazy (or don’t have time, you can use 570g of already made Dulce de leche (like Nestlé Top ‘n’ Fill Caramel)

, instead of spending time in the kitchen, (^ ^).

This cookie is very good to have with tea or coffee, I think the additional layer of deep dark chocolate make the cookie great for adults. But if you make this cookie for the children you might change the chocolate thin on top or omit it complete.

Chocolate and Nut Caramel Shortbread

Makes 24 pieces

Shortbread base
175g	unsalted butter, softened
55g	caster sugar
250g	plain flour
¼ tsp	Salt

Caramel sauce
150 g	Sugar
2 tsp	Water
½ cup	Whipping cream
40g	Butter

Nut
150 g	Salted roasted nut (peanut or cashew nut)

Chocolate topping
175g	Bitter chocolate (dark chocolate), chopped
25 g	Butter
24 pieces	Dark chocolate thin

First prepare the caramel cream:

Put sugar in a heavy saucepan. Put the cream in the microwave proved measuring cup. Place the sugar pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Put the whipping cream cup in the microwave and heat for 30 seconds, add it to the caramel, averting your face-the caramel will boil up and may splatter out of the pan.

Pour the diluted caramel into a medium bowl, add the butter and stir slowly until the butter melted, then cool it to room temperature.

Preheat oven to 180°C.

Line the base and sides of a 25cm x 25cm tin with baking paper.

Using an electric mixer, beat butter, sugar and salt until light and fluffy. Add flour and beat until the mixture just comes together. Press into the prepared tin, then bake for 25 minutes or golden. Let the shortbread cool to the room temperature.

Scatter the peanuts over the shortbread layer, then spread over the caramel mixture and refrigerate for 20 minutes or until firm.

Stir chocolate and remaining butter in a heatproof bowl over a saucepan of simmering water until melted. Cool slightly, then spread over the caramel layer. Place the chocolate thin on top and refrigerate until set.

Before serving, take the shortbread out of the refrigerator about 20 minutes (if the chocolate is solid hard, it will break when you are cutting), cut into squares with a sharp knife.
Refrigerate again until serving.