Caramel. Salt. Savory/sweet goodness. My all-time favorite dessert flavor is caramel. Since I was a kid I was always drawn to caramel--Twix bars, caramel sundaes, turtle candies. To add another layer to my love of caramel is my love of savory flavors. Actually, my salt tooth is more intense than my sweet one, so I've really become enamored of the salted caramel trend--I hope it sticks around for a while.
Thus, while experimenting in the kitchen with some products from
Hodgson Mill as part of their
Have a Grain Holiday campaign and contest
(you should enter, you can win great prizes every day until Christmas), I came up with these Salted Caramel Hazelnut Shortbread Bars.
They're a blend of one of my favorite cookies, shortbread, and my friend Shana's obsessively delicious Saltine Toffee recipe. Topped off with hazelnuts, they make a lovely cookie/bar that would be stellar at a cookie exchange, as a gift, or simply to devour at your own table.
It's a recipe of few ingredients, lots of butter, and a bit of finesse in the kitchen. Here's what you'll need:
SALTED CARAMEL HAZELNUT SHORTBREAD BARS
(makes roughly 18 bars)
For the Shortbread:
- 1/2 cup Hodgson Mill Organic Unbleached All Purpose White Flour
- 1/2 cup Hodgson Mill Whole Wheat Flour
- 1/2 cup Hodgson Mill Whole Wheat Pastry Flour
- 2 sticks of unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 tsp salt
- 1 tsp vanilla
For the topping
- 1 stick butter
- 1 cup packed dark brown sugar
- 1/4 cup half and half (you can omit this if you'd like, but I think it adds a creamier texture)
- 1 tsp vanilla
- 1 bag chocolate chips (whatever kind you like; I prefer dark chocolate)
- 2 oz. chopped hazelnuts
pinch of good quality, flaky sea salt (like Maldon)
Preheat oven to 375 degrees. Line a 9x13" pan with parchment paper with about a 2" overhang on each side.
I used two pieces, layered. This will make it easier to remove and cut the bars when they're done.
In a food processor or with a pastry blender, combine the flours, sugar and salt and blend well.
Add the 2 sticks (!) of softened butter along with the teaspoon of vanilla and process until crumbs form.
Press the crumb mixture into the pan. I use the butter wrapper to keep my hands clean.
Once it's evenly spread in the pan, prick the surface with a fork to enable even baking.
Pop into the oven for 20-25 minutes or until browned.
About halfway through the baking, heat the last stick of butter, the half and half and the cup of brown sugar in a sauce pan over medium high heat.
If you really want to multi-task, toast the hazelnuts while you're making the caramel.
They're fine raw, but toasting them for a few minutes adds so much more flavor.
Back to the caramel: bring to a rolling boil and cook for one minute.
Add the vanilla and stir well. Spread this mixture evenly over the shortbread, and stick it back into the oven until the caramel bubbles (about a minute or two).
Remove from the oven and pour the bag of chocolate chips over the hot caramel.
Spread with a spoon or spatula to evenly cover the caramel layer.
Sprinkle the sea salt over the melted chocolate.
Finally, top it with the toasted hazelnuts. I press them into the warm chocolate so they'll stick better.
Allow to cool completely (or even stick them in the freezer, since they're easier to cut when cold). Remove from the pan and cut into squares, rectangles, triangles, whatever you'd like.
These are addictingly good. Watch that you don't eat too many, though a small square goes a long way.
They'd make a great gift, stacked in a jar and tied with a ribbon, if you're willing to part with them. Tis the season to be giving though.
You can print a coupon for $1 off Hodgson Mill products by
visiting this page on their website. And don't forget to enter their
Have a Grain Holiday daily contest, where you can win Hodgson Mill prizes every day until Christmas.
Want to win $25 worth of great products from
Hodgson Mill? You can choose either a whole grain or gluten-free package. To enter, simply leave a comment here about what item you'd like to try from Hodgson Mill. Extra entries for sharing this giveaway in some way (Twitter, Facebook, Pinterest--just leave me the link in your comment). I'll randomly choose the winner next Wednesday December 18th. Good luck!
Disclosure: I received samples of Hodgson Mill flours to create this recipe, which I am entering into the blogger Have a Grain Holiday contest.