Description
Indulgent candy bars featuring rich caramel, crunchy shortbread, and a smooth chocolate coating. Perfect for gatherings or a sweet snack.
Ingredients
Scale
- 680 grams evaporated milk (2, 12-ounce cans)
- 280 grams heavy cream (fill up one of the 12-ounce cans)
- 680 grams white sugar
- 4 grams salt
- 150 grams butter
- 570 grams corn syrup
- 310 grams sweetened coconut, toasted
- 520 grams flour
- 100 grams white sugar
- 100 grams brown sugar
- 3 grams salt
- 300 grams butter, cold and cut into small pieces
- 10 grams vanilla
- 250 grams melted chocolate for layering between shortbread and caramel
- 3 lbs tempered chocolate or candy coating for dipping
Instructions
- Preheat your oven to 350°F (180°C). Grease a baking pan with butter or line it with parchment paper.
- In a large mixing bowl, combine 520 grams of flour, 100 grams of white sugar, 100 grams of brown sugar, and 3 grams of salt. Add cold butter and mix until it resembles coarse crumbs.
- Press the shortbread mixture into the bottom of the prepared pan and bake for 20 minutes. Meanwhile, prepare the caramel by combining evaporated milk, heavy cream, 680 grams of sugar, salt, corn syrup, and 150 grams of butter in a saucepan. Stir continuously over medium heat for about 30 minutes until bubbly and thick.
- Remove the caramel from heat, stir in toasted coconut, pour over the baked shortbread, and bake for an additional 10 minutes. Let cool before drizzling with melted chocolate and dipping in tempered chocolate.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months. Use fresh ingredients for the best flavor and pay close attention while cooking the caramel.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg