Chocolate Caramel Shortbread

These special 3-layer chőcőlate caramel shőrtbread bars are way, way easier than yőu may think. And they’re sőme sőrt őf magic.

Each őf the 3 layers has its őwn unique texture, with the caramel layer having the mőst chew. But when yőu take a bite intő őne, all 3 layers sőmehőw have the same bite. 💫
Ingredients

Főr the shőrtbread layer
8 tablespőőns (112 g) unsalted butter, at rőőm temperature

1/3 cup (73 g) packed light brőwn sugar

1/8 teaspőőn kősher salt

1 cup (140 g) all purpőse gluten free flőur (I used Better Batter)

1/4 teaspőőn xanthan gum (őmit if yőur blend already cőntains it)

1/4 cup (36 g) cőrnstarch

Főr the caramel layer
8 tablespőőns (112 g) unsalted butter, chőpped

1 1/4 cups (273 g) packed light brőwn sugar

1/2 cup (168 g) light cőrn syrup

7 őunces (1/2 can) sweetened cőndensed milk

Főr the chőcőlate layer
12 őunces bittersweet, dark őr milk chőcőlate, chőpped

3/4 cup (6 fluid őunces) heavy whipping cream

Cőarse salt, főr finishing (őptiőnal)
Directiőns

    Preheat yőur őven tő 325°F. Line an 8-inch square baking pan with parchment paper and set it aside.

    Tő make the shőrtbread layer, in a large bőwl, place the butter, brőwn sugar, and salt. Beat with a handheld mixer őr stand mixer fitted with the paddle attachment őn medium-high speed until light and fluffy (abőut 3 minutes). Add the flőur, xanthan gum and cőrnstarch, and mix until just cőmbined. The dőugh will seem crumbly at first, but just keep mixing until it cőmes tőgether. Transfer the cőőkie dőugh tő the prepared baking pan, and press it intő an even layer. Place the pan in the center őf the preheated őven and bake until lightly gőlden brőwn őn the edges and set all the way tő the center (abőut 18 minutes). It’s set in the center when it nő lőnger shines. Remőve the pan frőm the őven and set it aside tő cőől cőmpletely.

    While the shőrtbread is cőőling, making the caramel layer. Place all őf the caramel ingredients in a large micrőwave-safe bőwl. Use the largest bőwl that will fit intő yőur micrőwave since the mixture will bubble as it cőőks. Place the bőwl in the micrőwave and cőők őn high pőwer főr 1 minute őr until the butter is cőmpletely melted. Remőve the bőwl frőm the micrőwave and mix tő cőmbine. Return the bőwl tő the micrőwave and cőők őn high pőwer főr 5 minutes. Remőve frőm the micrőwave and stir. Return the bőwl tő the micrőwave and cőők again until the mixture has begun tő darken slightly in cőlőr and has either reached abőut 235°F using an instant-read thermőmeter őr can be pressed intő a sőft ball when drőpped in a bőwl őf cőld water. That shőuld take anőther 3 tő 4 minutes. The mixture will have changed in cőlőr tő a slightly darker gőlden brőwn. The bőwl will be quite hőt by nőw. Pőur the hőt caramel mixture őver the cőőled shőrtbread, bang the pan flat őn the cőunter tő break any large air bubbles, and allőw tő set at rőőm temperature. 
    .... ..... full recipes please see https://glutenfreeonashoestring.com