So, I made and shared my Salted Ale Caramel Chocolates. However, making candies fit for a box of chocolates was not the only destination for my beer-infused caramel. It just so happened that the original intent was to dump a good deal of it atop a pan of shortbread and then to top it with caramel, and that I did.
The result was nothing short of glorious. A buttery, slightly salted cookie that is hidden by a malty caramel and doused with a layer of chocolate. It is dessert that appeals to young and old alike.
Cream butter and sugar until light and fluffy. Add in flour and sugar and mix until combined. Press dough into a parchment-lined 8/9″ square cake pan. Bake at 300 degrees for 30-35 minutes until edges just start to brown. Remove from oven and cool.
Pour approximately 1 cup of salted ale caramel over the top of the shortbread. Lift pan and tilt to cover to the edges. Allow to set. When caramel is set, melt the chocolate in a double boiler. Pour over caramel and allow to set. Cut into squares and enjoy.
Makes approximately 20 squares.
Note: You can substitute the salted ale caramel with dulce de leche if you like. Just warm slightly to spread, allow to set and proceed.