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Food Dude recipe: Chocolate Caramel Shortbread Bars cookie recipe.

Food Dude: Alison Estus brought this recipe adapted from Martha Stewart to the Food Dude's cookie exchange for Santa.
by Dave Cathey Published: December 21, 2011
/articleid/3633363/1/pictures/1592145">Photo - The Food Dude's Quadruple Chocolate Knuckle-Sandwich cookies. Photo by Jim Beckel, The Oklahoman <strong>JIM BECKEL</strong>
The Food Dude's Quadruple Chocolate Knuckle-Sandwich cookies. Photo by Jim Beckel, The Oklahoman JIM BECKEL

• Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until combined.

• Press dough evenly into prepared pans and bake until lightly browned, about 25 minutes.

• While dough bakes, make the chocolate caramel. Place chocolate morsels in a medium glass bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat to add butter, cream and table salt. Return to heat just until boiling, stirring until smooth. Pour over chocolate and let stand for 2 minutes. Stir to combine and let stand until cool, about 10 minutes.

• Pour mixture over crust. Refrigerate at least 4 hours or overnight. Lift bottoms out of pans to remove entire bar (or lift parchment paper). Sprinkle with sea salt. Cut into bars.

• Bars can be refrigerated for up to 3 days.

• Source: Adapted from a Martha Stewart recipe by Alison Estus.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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