Salted Caramel Shortbread Bars

This week in the 52 weeks of baking challenges is a timed challenge. What would you make if you were given 1 hour start to finish? This was hard for me to think of because I really just kept thinking of things that I would NOT be able to make in an hour. So I decided that I would finally try my hand at a recipe that my work wife, Jill, always makes. So, this is my rendition of her salted caramel butter bars. This recipe makes an 8x8 pan. Final time: 57 minutes and 29 seconds. It's damn good, so maybe make it when no one else is gonna be home so that you don't have to share. 

For the Shortbread

1 c (2 sticks) unsalted butter, room temp

1/2 c granulated sugar

1 tsp vanilla bean paste (or if you don't have this you can use vanilla extract)

3/4 tsp salt

2 c all purpose flour

1. Preheat oven to 375F. Prepare 8x8 inch pan with parchment and non-stick spray.

2. Cream together butter and sugar. Add in vanilla bean paste and salt. 

3. Slowly incorporate flour. This mixture will be sandy, but when you squeeze it together in your hand, it will clump. See below. 

4. Take about half of the dough and press into the bottom of pan. Bake for about 15 minutes. Reserve the other half of the dough for the topping.  

For the Caramel

1 bag (11 oz) caramel bits - if you can't find these, you can use the same weight of the regular caramels; they just take longer to melt; OR you can make your own caramel. This was a timed challenge. I was not making my own caramel, but you know what, follow your heart. 

3 tbsp heavy cream (or milk is fine)

1 tsp vanilla extract

1 1/2 tsp flakey sea salt

1. About 10 minutes into the baking of the bottom layer, combine caramel bits, heavy cream, and vanilla extract into a heat-safe bowl and microwave in 15 second intervals until smooth and melted.

 

2. Remove the pan from the oven after the 15 minutes and spread the caramel out onto the dough. 

3. Sprinkle 1 tsp of the flakey salt on top of the caramel. 

4. Take the remaining dough and top the caramel. I made big clumps of the dough with my hands and just plopped them on. It was easiest, and it also allows some of the caramel to stick out. Curb appeal, baby. 

5. Return to the oven for about 30 - 35 minutes or until just starting to get golden.

6. Sprinkle the remaining sea salt on top of the bars and allow to cool completely before slicing. This bake takes less than hour, but the cooling time will feel like a million years while you wait for this deliciousness. 

Guinness Chocolate Cookies

So this week on the 52 weeks of baking challenge is about CHOCOLATE! Look alive, people! I was also planning to try out some options for a March special, and March is all about St. Patrick's day. I am not a huge chocolate person, but when it's done well, AND when it includes Guinness, I'm down for a good time. This recipe makes about 3 dozen cookies. 

For the Cookies

1 tbsp Guinness reduction -*you will reduce one Guinness (you really only need about half of a Guinness, so you can sip on it a bit as well). You will use this for BOTH the dough and the ganache.

1 c (2 sticks) unsalted butter, room temp

1/2 c brown sugar

1/2 c granulated sugar

2 eggs

1/2 tsp vanilla extract

1 1/2 c all-purpose flour

1/2 c unsweetened cocoa powder 

1/2 tsp baking soda

3/4 tsp salt

1 tsp espresso powder *optional

1. Put Guinness in a small saucepan and reduce to about 1/2 the quantity. Bring to room temp before using. *If you want to do this the day before even, that's fine. 

2. Preheat oven to 350F.

3. In a stand mixer fitted with paddle attachment, cream together butter and sugars. 

4. Add one egg at a time, mixing to incorporate, and then add the vanilla and 1 tbsp of Guinness reduction.

5. In a separate bowl, combine dry ingredients- flour, cocoa powder, baking soda, salt, and espresso powder. Slowly add to the wet ingredients and mix to combine. 

6. Allow dough to chill in fridge for about 30 minutes to firm up a bit. 

7. Scoop out balls and place onto baking sheet. Bake for about 10 - 12 minutes. 

8. Allow to cool completely before glazing. 

For the Chocolate Ganache

1/4 c heavy cream

4 oz semi-sweet chocolate chips 

1 tbsp unsalted butter, cut into small pieces

Pinch of salt

1 tbsp Guinness reduction

Some flaky salt to finish

1. Place heavy cream in a small saucepan on the stove and heat until just at a simmer. 

2. While the cream is heating, put chocolate, butter, and salt in a small, heat-proof bowl.

3. Once the cream has heated, pour over chocolate and butter and cover bowl with plastic wrap for about five minutes. *This just gives the chocolate some time to melt and makes it easier to incorporate.

4. Stir the ingredients together. At first this will look like this isn't going to come together, but it totally will. Once it's smooth, add the Guinness reduction and stir to combine. 

5. Allow to cool a bit so that it thickens, and then top the cookies. You can either dip the top of cookies or spoon some on to the top. I dipped; I think it is the easiest way.

6. Sprinkle a little flaky salt on top to finish.

7. Obviously, this should be enjoyed with a pint of Guinness.