Page 97 - TOH_Edition16

NGACHOKO FAMILY – PALMER, MA
“I have made this for my family every New Year’s Eve for the past eight years.”
PAULETTE NGACHOKO
CARAMEL CHOCOLATE SHORTBREAD
INGREDIENTS
For shortbread:
1 1⁄4 cups all-purpose flour
2/3 cup unsalted butter, softened
1⁄4 cup white sugar
1 Heat oven to 350°F.
2 To make shortbread, mix together flour, butter and sugar in a medium bowl until just combined and crumbly. Do not overmix.
3 Press into bottom of a 9-inch square baking pan. Bake until dry and lightly golden brown, about
20 minutes.
4 To make caramel, bring butter, brown sugar, condensed milk and corn syrup to a boil in a saucepan over medium-low heat. Boil for
5 minutes, then remove from heat.
5 Add vanilla if desired and beat with a wooden spoon for about 3 minutes. Pour over shortbread. Let sit at room temperature until caramel begins to firm up, 1 to 2 hours.
6 Microwave chocolate in microwave- safe bowl for 1 minute, then stir. Continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
7 Pour chocolate over caramel and spread evenly. Sprinkle with pinch of sea salt. Wait until chocolate is set, about 30 minutes, then cut into bars.
For caramel:
1⁄2 cup unsalted butter
1⁄2 cup packed light brown sugar
1⁄2 cup sweetened con- densed milk
2 tbsp. corn syrup
1 tbsp. vanilla (optional)
For chocolate layer:
1 1⁄4 cups semi-sweet chocolate chips
97