Giant Caramel Candy Bar Cake
featured in
Giant Food
Katie Aubin
Ingredients
for 10 servings
Shortbread
list of 4 items
3 cups all-purpose flour (375 g)
¾ cup granulated sugar (150 g)
1 teaspoon salt
2 cups unsalted butter (455 g), 4 sticks, cubed, room temperature
list end
Caramel Filling
list of 5 items
¾ cup light brown sugar (165 g)
¾ cup light corn syrup (165 g)
¾ cup unsalted butter (170 g), 1 1/2 sticks
¾ cup heavy cream (180 mL)
1 pinch salt
list end
Chocolate Ridges
list of 1 items
1 cup milk chocolate chips (175 g), melted
list end
Chocolate Coating
list of 2 items
2 cups milk chocolate chips (350 g)
3 tablespoons coconut oil
list end
Special Equipment
list of 1 items
baking pan, 12x4½- in (30x11-cm)
list end
Nutrition Info
Preparation
list of 12 items
Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking
pan and line with parchment paper.
Make the shortbread: In a large bowl, whisk together the flour, granulated
sugar, and salt. Add the butter. Use your hands to work it into the flour
until
a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover
with foil.
Bake for 45 minutes, then remove the foil and bake for another 45-60
minutes, until light golden brown. Let cool completely.
Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the
brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat,
bring
the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat
to low and cook for 10 more minutes, until slightly deeper golden in color.
Remove the pot from the heat.
Pour the caramel over the shortbread cookie. Let cool in the refrigerator
for 2 hours or until set.
Once the cookie has chilled, line a baking sheet with parchment paper.
Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the
prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
Lift the cookie out of the pan using the parchment paper, and remove the
paper. Place the cookie on top of the chocolate rectangle. Pour the
remaining
melted chocolate on top of the caramel. Spread the chocolate to the edges
in a zig-zag motion to create textured ridges. Return to the refrigerator
for
20 minutes, until the chocolate hardens.
While the cookie is chilling, make the chocolate glaze: Add the chocolate
chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave
in 30 seconds intervals, stirring between each, until smooth. Set aside to
cool for 15 minutes.
Remove the cookie from the refrigerator. Invert 2 jars or glasses on a
baking sheet or piece of parchment paper. Set the cookie bar on the jars
and pour
the chocolate glaze over the cookie. Use a spatula to carefully push the
chocolate over the edges of the cookie to coat the sides, being careful not
to
flatten the edges. Carefully return to the refrigerator to chill for at
least 1 hour, until the chocolate is hardened. Keep refrigerated until
ready to
serve.
Cut into ¾-inch (2 cm) thick slices with a sharp knife.
Enjoy!
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featured in
Giant Food
Katie Aubin
Ingredients
for 10 servings
Shortbread
list of 4 items
3 cups all-purpose flour (375 g)
¾ cup granulated sugar (150 g)
1 teaspoon salt
2 cups unsalted butter (455 g), 4 sticks, cubed, room temperature
list end
Caramel Filling
list of 5 items
¾ cup light brown sugar (165 g)
¾ cup light corn syrup (165 g)
¾ cup unsalted butter (170 g), 1 1/2 sticks
¾ cup heavy cream (180 mL)
1 pinch salt
list end
Chocolate Ridges
list of 1 items
1 cup milk chocolate chips (175 g), melted
list end
Chocolate Coating
list of 2 items
2 cups milk chocolate chips (350 g)
3 tablespoons coconut oil
list end
Special Equipment
list of 1 items
baking pan, 12x4½- in (30x11-cm)
list end
Nutrition Info
Preparation
list of 12 items
Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking
pan and line with parchment paper.
Make the shortbread: In a large bowl, whisk together the flour, granulated
sugar, and salt. Add the butter. Use your hands to work it into the flour
until
a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover
with foil.
Bake for 45 minutes, then remove the foil and bake for another 45-60
minutes, until light golden brown. Let cool completely.
Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the
brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat,
bring
the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat
to low and cook for 10 more minutes, until slightly deeper golden in color.
Remove the pot from the heat.
Pour the caramel over the shortbread cookie. Let cool in the refrigerator
for 2 hours or until set.
Once the cookie has chilled, line a baking sheet with parchment paper.
Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the
prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
Lift the cookie out of the pan using the parchment paper, and remove the
paper. Place the cookie on top of the chocolate rectangle. Pour the
remaining
melted chocolate on top of the caramel. Spread the chocolate to the edges
in a zig-zag motion to create textured ridges. Return to the refrigerator
for
20 minutes, until the chocolate hardens.
While the cookie is chilling, make the chocolate glaze: Add the chocolate
chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave
in 30 seconds intervals, stirring between each, until smooth. Set aside to
cool for 15 minutes.
Remove the cookie from the refrigerator. Invert 2 jars or glasses on a
baking sheet or piece of parchment paper. Set the cookie bar on the jars
and pour
the chocolate glaze over the cookie. Use a spatula to carefully push the
chocolate over the edges of the cookie to coat the sides, being careful not
to
flatten the edges. Carefully return to the refrigerator to chill for at
least 1 hour, until the chocolate is hardened. Keep refrigerated until
ready to
serve.
Cut into ¾-inch (2 cm) thick slices with a sharp knife.
Enjoy!
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