MILLIONAIRE SHORTBREAD COOKIES RECIPE | MARC MURPHY | FOOD ...
Marc Murphy's shortbread cookies are made even more decadent with a layer of cookie butter and a dark chocolate topping. Finish each square with a sprinkle of salt.
Provided by Marc Murphy
Categories dessert
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 36 bars
Number Of Ingredients 11
Steps:
- For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
- Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
- For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.
CARAMEL TASSIES RECIPE: HOW TO MAKE IT
These buttery, smooth caramel tassies make a nice addition to a dessert tray. These are ones that my family looks forward to every year. —Jane Bricker, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a small heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Using 2 spoons, fill pastry cups with caramel mixture. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. If desired, drizzle with melted chocolate. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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