Used serious eats’ millionaire shortbread recipe but subbed out my own caramel (281g cream, 281g sugar, 169g butter, 62g corn syrup, 13g vanilla, 1.5g salt, 0.6g baking soda – made the traditional way, cooked to 250°f) and reduced their chocolate amount by 1/3. These are always so good and worth the effort.
by bardezart
13 Comments
This looks so good! That caramel layer looks so satisfying
Perfect
Looks perfect.
I tried to make these recently and my caramel was way too soft. The recipe had me cook it by time rather than temperature, so I should have known better.
That is so impressive. I’ve been wanting to try making this for a while, I think you’ve inspired me to give it a go.
Wow gorgeous. You’ve inspired me to try this!!
This looks fabulous! Beautiful layers. I’ve made it a few times using the America’s Test Kitchen’s recipe. Dee-lish.
Absolutely lovely, I’m inspired to try
So…are these like a Twix?
Always saw an ad for these on here over summer, glad to see someone made them! It looks really good!
My wife makes this. I love it and that one looks so good. It’s so rich though.
Just made this a week ago for the first time and loved it, looks like yours turned out great! I had a bit too much chocolate on my bars, good call on cutting it down I’ll try that next time.
Very clean lines! Impressive!
I typically use ATK’s recipe but I always use Lyle’s Golden Syrup in place of corn syrup. The color on your caramel is gorgeous and your shortbread looks so tidy.