1. Preheat oven to 325*. 2. Lightly grease a 9x13" glass baking pan or coat with nonstick spray. 3. Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2". 4. For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes. 5. Beat or stir in the flour until evenly incorporated. 6. Firmly press the dough into the baking dish. 7. Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper. 8. Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges. 9. Transfer the dish to wire rack and set 10. aside. 11. FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat. 12. In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly. 13. When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar. 14. When this sugar liquefies, stir in the remaining sugar,. 15. Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color. 16. Immediately remove from heat,. 17. Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves. 18. Rinse all the sugar crystals from the spoon. 19. Return the caramel mixture to the burner over medium-high heat. 20. Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*. 21. Immediately remove the pan from the heat. Stir in vanilla. 22. Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread. 23. Tip the baking dish back and forth to distribute the caramel evenly. 24. Sprinkle the macadamia nuts evenly over the caramel. 25. Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them. 26. For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside. 27. In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals. 28. Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled. 29. Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil. 30. Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts. 31. Store in an airtight container in a cool place for up to 1 week,. ---------------------------------------------------------------------------
Nutrition
Ingredients
