Orange Hazelnut Espresso Caramel Shortbread Bars
Prep Time: 15 mins + cooling time | Cook Time: 40 mins | Course: Dessert | Yield: 16
Orange, hazelnut and coffee flavor these delicious shortbread bars that are topped with a chewy caramel and then with an espresso ganache and a sprinkling of flaky maldon sea salt. Deliciousness is inspired by Chelsea at The Whole Bite. She mentioned maybe adding orange zest and I took the ball and ran with that and added hazelnuts as well. https://wholebiteblog.com/espresso-caramel-shortbread-bars/
Shortbread:
1 ½ cups flour
¼ cup sugar
⅓ cup brown sugar
2 tsp instant coffee granules
¼ tsp salt
½ cup hazelnuts
¾ cup butter, cut into Tbsp
1 egg yolk
½ tsp vanilla
1 orange, zested
Line a 9.13 baking dish with parchment paper and preheat the oven to 350*. In a food processor, layer the flour, sugar, brown sugar, coffee granules, salt and hazelnuts. Pulse until nuts are partially ground. Add in the butter slices, egg yolk, vanilla and orange zest. Pulse until the mixture resembles coarse crumbs. Press into the parchment lined dish and press firmly with a flat bottomed cup. Prick with a fork and bake for 25 minutes, the base will be golden brown with the edges beginning to shrink from the sides of the dish. Allow to cool before making the caramel.
Caramel:
1 cup heavy cream
1 cup butter
3 cups brown sugar
Stir the cream, butter and brown sugar in a medium saucepan until smooth then don’t stir anymore. Bring to a boil and using a candy thermometer, boil to 240*. Remove from the heat and immediately pour over the shortbread. Let cool till firm.
Ganache:
1 ½ cups dark chocolate chips
⅓ cup heavy cream
2 tsp instant coffee granules
Maldon sea salt flakes, a sprinkling
In a medium glass bowl, microwave the chocolate chips, cream and coffee granules for 1 minute. Stir until smooth, depending on the strength of your microwave you may need to add 30 second intervals until chips have melted fully. Pour immediately over the caramel layer and spread a thin layer over the top. Sprinkle with the maldon salt flakes. When layers are all set, remove parchment and candy out of the pan and cut into bars or bite sized squares.
