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Directions. Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms.

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Begin by making the shortbread layer. Simply combine all of the dry ingredients in the bowl of a food processor. Blitz to blend, then add the butter in chunks. Pulse until the mixture resembles coarse meal, then add the ice water and egg yolk. Pulse until the dough comes together in wet clumps.

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1/3 cup (90 grams) speculoos cookie butter; 4 tablespoons (59 ml) whole milk, divided; 2 tablespoons (36 grams) speculoos cookie butter, divided; 1 large egg yolk; 1/3 cup (67 g) granulated sugar; 1/2 teaspoon kosher salt; 1 teaspoon kosher salt; Salted Speculoos Caramel; Shortbread Base; Flaky sea salt, for sprinkling

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1. Cream the butter, sugar, and salt together then add the egg and vanilla. 2. Add the flour in batches and stir to combine. 3. Pat the shortbread into a lined baking dish and bake. 4. Meanwhile, make the caramel by adding butter, condensed milk, and sugar to a saucepan and heat until darkened and thick. 5.

pieces of chocolate and marshmallows on a table

Make the shortbread base: Preheat oven to 350°F. Prepare a 9-inch square baking pan with cooking spray. Then, line with 2 sheets of parchment to cover all sides of the pan, leaving an overhang on 2 of the edges for easy removal. In a large mixing bowl, add butter, brown sugar, and vanilla.

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While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the.

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Shortbread Crust. Preheat oven to 350F/180C and line a 9X9" pan with foil so the foil overhangs. In a large bowl mix together the flour, sugar, and salt. Add the melted butter and stir gently until fully combined, the crumbs will be moist. Press the dough into the bottom of the prepared pan.

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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges. In the large bowl of an electric mixer, beat 1 cup softened butter on medium speed until creamy, about 30 seconds. Add 1/3 cup of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 minutes.

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Remove the bowl from the saucepan. Add the remaining 1/4 cup milk chocolate chips to the bowl and stir until smooth and all the chocolate is melted. Let cool until cool to the touch (about 80℉, just a little warmer than an ideal room temperature of 75℉), about 40 minutes. Pour the ganache over the caramel layer.

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Step 1. Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes.

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Directions. 1 For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan. 2 In a large bowl, combine the flour, sugar, cornstarch, and salt. Pour in the melted butter, stirring until a crumbly dough forms.

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In a large bowl, use an electric mixer to combine the powdered sugar and butter on medium speed until light and fluffy. Reduce the speed to low and beat in the almonds, flour and salt just until combined. Press the dough evenly into the bottom of the prepared pan. Bake until golden brown- 25 to 28 minutes.

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In the bowl of a standing mixer or in a bowl with an electric hand mixer, beat the butter. Beat in the sugar. Gradually blend in the flour mixture. Press the dough evenly in the prepared pan and bake until golden, 20 to 25 minutes. Let cool completely. Evenly spread the dulce de leche on the shortbread.

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Step #2: Prepare Caramel Filling. Melt ingredients together (#6): Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts, and the mixture comes to a boil. Cook to thicken: Attach a candy thermometer to the side of the pan and boil, whisking constantly, until the caramel is thick.

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Melt the chocolate chips and coconut milk and nut butter in a measuring cup in the microwave for about a minute. Stir into a creamy texture, and then pour onto the caramel layer. Sprinkle with flaky salt if using. Chill the pan long enough so the bars can be sliced, at least 30 minutes.

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Millionaire Shortbread. Preheat oven to 350°F. Line a 9-inch by 9-inch casserole dish with parchment paper, letting some hang over the edges for easy removal. In a medium bowl, beat together the Swerve and 2 tablespoons salted butter with an electric mixer until light and fluffy.