Category: Desserts
Cuisine: not set
For the Shortbread Base:
1 c. (136 grams) all-purpose flour
1/4 c. (21 grams) unsweetened cocoa powder
1 stick (8 tbsp. 4 ounces 113 grams) unsalted butter, cut into chunks, at room temperature
1/3 c. (67 grams) granulated sugar
1/4 tsp. fine sea salt
For the Caramel Topping:
1 c. (200 grams) sugar
2 tbsp. water
1 tbsp. light corn syrup
1/2 c.(120 ml) heavy cream at room temperature (or slightly warmed in a microwave)
2 tbsp. (1 ounce 28 grams) unsalted butter cut into 3 pieces and very soft
1/4 tsp. fleur de sel or a good-size pinch of fine sea
2 oz. (57 grams) bittersweet chocolate finely chopped
1/2 c. (60 grams) pecans toasted and coarsely chopped
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