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Earl Grey Caramel Slice

Earl Grey Caramel Slice

This Earl Grey Caramel Slice recipe (also know as Millionaire's Shortbread) starts with a base of a lightly citrusy earl grey shortbread cookie, followed by a gooey earl grey caramel, and is topped with a dark, salted chocolate layer. Each piece results in the perfect slice of all three layers; pure caramel-filled, salted chocolate, crunchy cookie bliss.

 

This Earl Grey Caramel Slice recipe (also know as Millionaire's Shortbread) starts with a base of a lightly citrusy earl grey shortbread cookie, followed by a gooey earl grey caramel, and is topped with a dark, salted chocolate layer. Each piece results in the perfect slice of all three layers; pure caramel-filled, salted chocolate, crunchy cookie bliss.

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Earl Grey Caramel Slice
Earl Grey Caramel Slice

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$4.29

Summary

    Earl Grey Shortbread
    2½ cups all-purpose flour
    ½ cup Florida Sunshine Sugar
    2 tsp Earl Grey black tea, ground*
    ½ tsp salt
    16 Tbsp unsalted butter, melted (2 sticks)

    Earl Grey Caramel
    1 (14-oz) can sweetened condensed milk
    1 cup packed light brown sugar
    ½ cup heavy cream
    ½ cup light corn syrup
    8 Tbsp unsalted butter (1 stick)
    ½ tsp salt
    1 tsp Pure Vanilla Extract
    2 tsp Earl Grey black tea, ground*

    Chocolate Topping
    1½ cups dark chocolate chips
    4 tsp vegetable oil
    garnish Fleur de Sel Sea Salt

    *ground fine using a spice grinder or pound in mortar & pestle.

    Preheat oven to 350°F. Prepare pan. Make a foil sling for a 13x9-inch baking pan by folding 2 long sheets of aluminum foil; roughly 13x16" and 9x19". Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides, smoothing flush to pan.

    Prepare shortbread. Combine flour, sugar, ground tea, and salt in medium bowl. Add melted butter and stir with rubber spatula until flour is evenly moistened. Transfer dough to prepared pan. Press and smooth dough into even thickness. Using a fork, pierce dough at 1-inch intervals. Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack to cool, at least 20 minutes.

    Prepare caramel. Stir all ingredients together in large, heavy-bottomed saucepot. Cook over medium heat, stirring constantly for 16 to 20 minutes (or until mixture registers between 236 and 239°F–digital thermometer recommended). Pour over shortbread and spread evenly (mixture will be very hot). Let cool completely, about 1½ hours.

    Prepare chocolate topping. Place chocolate and oil in a small bowl and microwave in 30-second increments, stirring in between, until chocolate is fully melted. Pour over caramel and spread evenly. Sprinkle with sea salt; Refrigerate until chocolate is just set, about 15 minutes.

    Lift shortbread out of pan using the foil overhang and transfer to cutting board; discard foil. Cut into small pieces using a serrated knife.

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