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Maple, Caramel-Dark Chocolate-Pecan Shortbreads

by:
March 29, 2012
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Maple, Caramel-Dark Chocolate-Pecan Shortbreads
  • Serves 20 bars
Author Notes

The addition of maple, honey, toasted pecans and dark chocolate
infuses complex flavors and crunch to the traditional caramel shortbread bars. —Bohdanna

What You'll Need
Ingredients
  • Shortbread Crust
  • 2 1/2 cups flour, unbleached, sifted and all purpose
  • 12 tablespoons butter, unsalted, chilled and diced into small cubes
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 pieces egg yolks
  • 2 tablespoons milk
  • Caramel filing and chocolate glaze
  • 1/2 cup MAPLE SYRUP, pure, light grade
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 12 tablespoons butter, unsalted, chilled, cut into small cubes
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 1 cup pecans, toasted, chopped
  • 12 ounces bitersweet good quality dark chocolate, chopped
  • 6 ounces whipping cream, heavy, chilled
  • 20 pieces pecans, whole for garnish
  • 1 tablespoon sea salt coarse -optional garnish
Directions
  1. Shortbread Crust
  2. Preheat oven to 350 degrees. Butter well ad 12 by 9 metal or glass pan.
  3. In a food processor, blend the flour, sugar and salt and then add the butter and mix until crumbly.l
  4. Mix the egg yolks with the milk, and add to the flour mixture with the motor running, and pulsing. Blend until mixed to a crust consistency.
  5. Bake in the preheated oven about 25 minutes, or when golden. Remove from oven and retain in pan.
  1. Caramel filing and chocolate glaze
  2. In a heavy medium pan over medium heat, mix the condensed milk, maple syrup, brown sugar, honey, butter, maple extract and vanilla and heat until mixture comes to a boil.
  3. Gently boil until rises to 225 degrees F. whisking continually and turns golden and thick.
  4. Remove from heat and pour over the crust and spread evenly.
  5. Sprinkle chopped pecans over the caramel filing.
  6. In a microwave safe container, add bittersweet dark chocolate and heavy cream, and microwave at 20 second intervals until chocolate melts, but do not overheat. Mix until smooth, and pour over the caramel filing.
  7. Spread the chocolate filing even and you can garnish with nuts.
  8. Place in refrigerator for at least an hour to set.
  9. Cut into 4 by 2 inch rectangles or another size you like and sprinkle with sea salt if desired.
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