- 2 1/4 cups (270 grams) all purpose flour
- 1/3 cup (70 grams) sugar
- 3/4 cup (170grams) unsalted butter, diced
- 1/2 tsp vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 7 tbsp (100 grams) unsalted butter, diced
- 1/2 cup (100 grams) light brown sugar
- 1 cup (160 grams) dark chocolate chips
- 1/3 cup (55 grams) white chocolate chips
- Heat the oven to 350F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.
- In a food processor add the shortbread ingredients. Pulse for about 1 minutes until the dough comes together and forms a ball.
- Remove the dough from the food processor and with your fingers press the dough evenly on the bottom of the prepared baking pan. With the back of the spoon, smooth it.
- Prick the shortbread with a fork all over and bake in preheated oven for 20 minutes or until firm to touch and very light brown.
- Remove from the oven.
- Meanwhile, spoon the chocolate spread into a zilpoc bag and cut the corner.
- As soon as you remove the shortbread from the oven, drizzle the chocolate spread over it. The warmth of the shortbread will soften the chocolate spread making it very easier to spread with an offset spatula.
- Set the shortbread aside to cool for about 30-40 minutes.
- Once the shortbread is cooled down, it’s time to make the caramel.
- In a medium saucepan, add the butter, brown sugar and condensed milk and heat gently stirring constantly. Bring to a boil.
- Reduce the heat and simmer, stirring constantly, for about 5-7 minutes or until the mixture thickened and has turned a caramel color.
- Remove from the heat and pour over the chocolate spread layer. Spread it evenly.
- Leave to cool completely, about 1 1/2 hours.
- To make the ganache, melt the dark chocolate in a heatproof bowl. Pour over the caramel layer. Immediately melt the white chocolate and drizzle over the dark chocolate layer.
- With a toothpick, gently marble the two chocolates.
- Let to set completely before cutting into bars.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 4 hours
Yield: 24 bars