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Categories:
butter sugar flour salt butter brown sugar light corn syrup bittersweet chocolate heavy cream eggs pecan halves salt
Viewed: 37 - Published at: 3 years agoIngredients
- 2 sticks unsalted butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 sticks unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate, finely chopped
- 2 tablespoons heavy cream
- 4 large eggs, beaten
- 3 cups pecan halves, chopped (10 ounces)
- Flaky sea salt
Method
- Make the shortbread Preheat the oven to 350 and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides.
- Spray the foil with vegetable oil spray.
- Make the shortbread In a standing electric mixer or food processor, beat the butter with the confectioners' sugar, flour and salt until a soft dough forms.
- Transfer the dough to the prepared pan and, using a flat-bottomed glass, press the dough into an even layer.
- Freeze the dough for about 10 minutes, until firm.
- Make the shortbread Bake the shortbread in the center of the oven for 20 minutes, until lightly golden.
- Meanwhile, make the topping In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth.
- Remove from the heat and let cool slightly.
- Whisk in the eggs, then fold in the pecans.
- Meanwhile, make the topping Spread the topping over the shortbread crust and sprinkle lightly with sea salt.
- Bake the shortbread bar for about 25 minutes, until the topping is set.
- Let cool to room temperature, then refrigerate until firm.
- Using the foil, carefully lift the bar out of the pan; discard the foil.
- Cut the shortbread into 32 triangles and serve.
