GHIRARDELLI CHRISTMAS SQUARES RECIPES

Steps:

• Prepare the Crust: Preheat oven to 350°F. Pulse flour, powdered sugar, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture evenly and firmly into bottom of prepared pan.
• Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes.
• Prepare the Caramel Layer: Stir together condensed milk, brown sugar, butter, cream, cane syrup, and salt in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla. Immediately pour over cooled crust, and spread to even thickness using a small offset spatula. Cool completely, about 2 hours.
• Prepare the Chocolate Layer: Place chopped chocolate in a medium-size microwavable bowl. Microwave on MEDIUM power (50%) until melted and smooth, about 2 minutes, stirring every 30 seconds. Spread chocolate evenly over cooled caramel layer. Let stand 5 minutes, and, if desired, sprinkle with flaky sea salt. Chill shortbread until chocolate is just set, about 10 minutes.
• Lift shortbread out of pan, using foil overhang as handles, and transfer to a cutting board. Cut shortbread in half crosswise to create 2 (6 1/2- x 9-inch) rectangles. Cut each rectangle in half to form 4 (3 1/4- x 9-inch) rectangles. Cut each strip crosswise into 8 equal pieces. Store shortbread between layers of parchment paper or wax paper in an airtight container at room temperature for up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
• Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
• Bake in a greased 9 X 13 inch pan for 35 minutes.
• Let cool 10 minutes before icing.
• To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.