Caramel cakes – These are white chocolate millionaires shortbreads – super sweet but so yummy!
Hazelnuts-Raisins White Millionaire Shortbread Bars
Yield: 16 bars
Cook Time: 45 minutes
Total Time: 2 hours
- 1/3 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon whole milk
For Hazelnuts-Raisins Butter Caramel:
- 7 oz. caramel bits or soft caramel candies, unwrapped
- 2 tablespoons whole milk
- 2 tablespoons sweetened condensed milk
- 1/2 cup hazelnuts
- 1/2 cup raisins
For White Chocolate Ganache:
- 5 ounces white chocolate, finely chopped
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
- In a mixing bowl, beat together butter and sugar until light and fluffy, 2 to 3 minutes. Add vanilla and salt and mix until combined. Mix until flour until incorporated; mixture will appear slightly crumbly. Add milk and mix until dough comes together. Press into prepared pan in a thin even layer, then prick all over the surface with a fork or a skewer. Bake for 18 to 22 minutes or until edges are lightly golden. Remove from oven and set on a wire rack to cool.
- Meanwhile, unwrap caramel candies and place in a small saucepan set over medium heat. Add milk and sweetened condensed milk and stir until completely melted. Remove from heat and put aside.
- Sprinkle hazelnuts and raisins over cooled shortbread, then pour hot caramel mixture over top, spreading to the edges and corners if necessary. Refrigerate until set, at least 30 minutes.
- Place chopped chocolate in a bowl. Heat cream in a small saucepan set over low heat until it just begins to bubble and remove from heat. Pour over chopped chocolate; let sit for 30 seconds and then gently whisk until smooth. Pour over caramel layer, spreading into a smooth layer with an offset spatula.
Chill until set, at least 30 minutes.
- Using parchment paper, carefully lift the entire bar out of the baking pan. Cut into 2-inch squares. Squares will keep, refrigerated in an airtight container or or wrapped in aluminum foil, for up to 3 days.