Chocolate Caramel Shortbread

So, I made the shortbread cookies and had a few left over. Alright, I hid them so I could make this recipe. They are chewy and sweet.

I preferred the shortbread cookies without the additional toppings. Now, I will admit I don't care for chocolate chip pancakes or muffins. My youngest daughter and husband loved them. I think they are easier to eat after you make them. To me, they do not taste like a candy bar.

Chocolate Caramel Shortbread Cookies
20 Shortbread cookies
20 pieces of caramel candies
1 Tbsp milk
3 oz. semi sweet chocolate
3 oz. white chocolate

Directions:

1. Place a piece of foil underneath a wire baking rack to save on clean up.
2. Spread out the shortbread cookies on a wire rack.
3. In a microwave bowl, microwave the caramel and milk for 1 1/2 minutes.
4. Stir the caramel and microwave the caramel for another 30 seconds or until the caramels are melted.
5. Spread the caramel over the top of the shortbread cookies.
6. In a double boiler, melt the chocolates.
7. Spread the chocolates on top of the caramels.
8. Allow the bars to sit until cooled before serving.

Recipe adapted from Food & Family magazine Fall 2012.

Did you already know...
-In 1967, the American company Mars Inc. introduced the Twix candy bar to the United Kingdom with the name of Raider.
-In 1979, the Twix candy bar was introduced to the U.S.
-The Twix bar was invented by Forrest Mars Sr.

Shortbread Cookies

It has taken me six months to break down and purchase a new car. It isn't my favorite thing to do. My husband loves it. He wasn't able to convince me to buy a convertible. My children (meaning the boy) gets in trouble for throwing things in the car. I couldn't imagine a convertible. My husband tried to convince me to purchase a two door sports car. It takes me forever to get the children (meaning the boy) into a mini van. I just could picture how late we would be if I had to wait for everyone to use only two doors. I just purchase a normal 4 door fuel efficient car with a normal roof. I am so glad the chore is complete. 

A better note would be these shortbread cookies I made. They are buttery and flaky. I actually didn't realize how quick they are to put together. It does take awhile to cook but they are worth it. Tomorrow I will have a recipe on how to accessorize the shortbread cookies.

Classic Shortbread
2 cups all purpose flour
1 tsp fine sea salt
1 cup unsalted butter, softened
3/4 cup powdered sugar

Directions:

1. Spray a 9x13 glass baking dish with nonstick spray. Line the bottom of the dish with parchment paper.
2. In a bowl, sift the flour and salt. Set aside.
3. In a medium bowl, cream the butter until fluffy.
4. Slowly add the powdered sugar to the butter. Beat until pale and fluffy.
5. Add the flour mixture and mix until just combined. 
6. Press dough into the greased glass dish. Cover with plastic wrap.
7. Refrigerate dough for 30 minutes.
8. Preheat oven to 350 degrees.   
9. Remove the plastic from the dish.
10. Using a fork, poke the top of the dough evenly. 
11. Bake the cookies for about 40 to 1 hour or until the cookies are golden brown.
12. Remove from oven and transfer cookies to a wire rack to cool.
13. After the cookies have cooled, cut the bar down the middle. Then cut the bars into 2 inch rectangles.
14. Store the cookies in an airtight container at room temperature for 2 weeks. 

Recipe adpated Martha Stewart Cookies cookbook.

Did you already know...
-Shortbread originated from left over bread dough cooked at low temperatures like a biscuit. 
-The bread dough yeast was gradually replaced by butter.
-Shortbread was named bread so it wasn't taxed like a biscuit.