Yield: Yields 24 bars
With an orange-scented shortbread crust, gooey caramel topping, and delicate chocolate drizzle, this addictive treat is a great riff on the classic chocolate turtle candy.
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In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter, sugar, orange zest, and salt on medium-high speed until light and fluffy, 1 to 3 minutes. Scrape the bowl. On low speed, mix in the flour until the dough is uniformly sandy, 1 to 2 minutes.
Transfer the dough to the prepared pan and press evenly into the bottom. Bake until lightly golden, about 20 minutes. Let the crust cool completely on a wire rack.
Melt the chocolate in a medium heatproof bowl set in a skillet of barely simmering water, stirring frequently, until smooth (be careful not to get any water in the chocolate). With a small offset spatula, spread all but about 2 Tbs. of the melted chocolate evenly over the cooled crust. Return the bowl with the remaining chocolate to the skillet of warm water and set aside off the heat to keep warm.
I love caramel bars, and so I search some recipes on it. I just read this article posted and followed exactly as it was written. Unfortunately, I was not able to do serve just like the picture. It was too greasy and the caramel sticks to your teeth. Try this site, www.gourmetrecipe.com
These bars are delicious. I've made them several times and everyone loves them! The recipe is easy to follow.Pine nuts are expensive but worth using here.
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