Holiday Dessert Bake-off: Patrick Keogh’s Marbled Chocolate and Caramel Shortbread Cookies | SteamboatToday.com

Holiday Dessert Bake-off: Patrick Keogh’s Marbled Chocolate and Caramel Shortbread Cookies

Patrick Keogh’s Marbled Chocolate and Caramel Shortbread Cookies

Recipe:

Shortbread:

1pound sifted pastry flour

1 cup confectioners sugar

1 pound unsalted butter at room temperature

1 teaspoon vanilla

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1/4 teaspoon salt

Directions:

Beat butter, sugar and vanilla. Add flour and salt and mix until dough forms. After the dough has chilled in the fridge, roll dough on a floured surface to fit a 9×13-inchcake pan. Prick surface with fork or toothpick to allow steam to escape during baking. Bake at 350 degrees for 2 to25 minutes when edges start to brown.

Center:

1/2 pound butter

1/2 pound brown sugar

16 ounces sweetened condensed milk

Directions:

Melt brown sugar and butter in medium sauce pan. Add sweetened condensed milk and bring to a simmer for 10 to 15 minutes, stirring constantly. The flavor changes completely if the sugar starts to burn. Remove and cool a tablespoon of the caramel to test; it should stick to a teaspoon when held upside down when done. Pour caramel over your cooled shortbread and return both to the fridge.

Chocolate:

1 pound dark or semisweet chocolate

1 pound milk chocolate

1 pound white chocolate

Directions:

Temper chocolate using a double broiler, or a pyrex bowl atop a saucepan of

boiling water. Drizzle rows of chocolate approximately 1-inch wide rows over the caramel and shortbread, alternating chocolates. Carefully drag a toothpick through the melted chocolate to marble. Enjoy!