https://www.copymethat.com/r/iisuazvbr1/salted-caramel-fudge-bars/
145514871
0pg76ud
iisuazvbr1
2024-09-21 21:33:16
Salted Caramel Fudge Bars
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Can be doubled for a 9x13 pan
Ingredients
- subheading: Shortbread:
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (125 g) all-purpose flour
- subheading: Fudge:
- 16 ounces (453 g) semi-sweet chocolate, finely chopped
- 1 can (14 ounces) sweetened condensed milk
- 2 ½ tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- subheading: Toppings:
- ½ cup (160 g) caramel sauce
- ¼ teaspoon kosher salt
- ½ cup (58 g) walnuts, roughly chopped
Steps
- subheading: Shortbread:
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, including up the sides. Spray with nonstick cooking spray. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter, confectioners' sugar, vanilla, and salt. Mix on low speed for 2 to 3 minutes, or until light and fluffy.
- With the mixer still on low speed, gradually add the flour, mixing just until combined. The mixture will be crumbly.
- Press the shortbread mixture firmly and evenly into the lined pan. Bake for 14 to 15 minutes, or until the top and edges are lightly golden brown. Set aside to cool while you prepare the fudge topping.
- subheading: Fudge:
- To a microwave-safe bowl, add chopped chocolate, sweetened condensed milk, and butter. Mix to combine. Microwave in 30-second intervals, stirring in between each, until the chocolate is completely melted and smooth.
- Stir in vanilla extract.
- Pour the prepared fudge topping over the shortbread, spreading it into an even layer.
- subheading: Toppings:
- Drizzle caramel sauce over the fudge. Sprinkle with salt and chopped walnuts. Place the bars in the refrigerator for 2 hours, or until set, before cutting and serving.