Anyone know the recipe for "chocolate caramel shortbread" from starbucks or anywhere?!
I was in London this summer and the Starbucks there had the BEST dessert ever--chocolate caramel shortbread!.!.I didn't really go to Starbucks until I was in London so I didn't know that we don't have it in the US starbucks!.!.i think it's called a millionaire bar or something and there were other places that had them but the one from Starbucks was the best because the caramel was gooey and stuff--I've searched through lots of recipes but there isn't one that comes out with gooey caramel, like the ones in London!.!.damn
anyone know where I can find a recipe for this!?
thanks so much!.!.i feel like a freak for actually searching for this but they were so delicious!Www@FoodAQ@Com
anyone know where I can find a recipe for this!?
thanks so much!.!.i feel like a freak for actually searching for this but they were so delicious!Www@FoodAQ@Com
Answers:
Ingredients :
Base:
225g/8oz Self Raising flour
170g/6oz margarine
110g/4oz Castor sugar
Filling:
2 tablespoon golden syrup
1 tin condensed milk
110g/4oz butter
110g/4oz sugar
Top:
170g/6oz chocolate (melted)
Recipe :
Base:
1-Cream the butter and sugar
2-Add the flour!. You might need to rub it in a bit!.
3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C
Filling
4-Put all the ingredients into the saucepan
5-Bring to the boil!. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says!.
Top:
6-Melt the chocolate and spread evenly over the topWww@FoodAQ@Com
Base:
225g/8oz Self Raising flour
170g/6oz margarine
110g/4oz Castor sugar
Filling:
2 tablespoon golden syrup
1 tin condensed milk
110g/4oz butter
110g/4oz sugar
Top:
170g/6oz chocolate (melted)
Recipe :
Base:
1-Cream the butter and sugar
2-Add the flour!. You might need to rub it in a bit!.
3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C
Filling
4-Put all the ingredients into the saucepan
5-Bring to the boil!. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says!.
Top:
6-Melt the chocolate and spread evenly over the topWww@FoodAQ@Com
Ingredients :
Base:
225g/8oz Self Raising flour
170g/6oz margarine
110g/4oz Castor sugar
Filling:
2 tablespoon golden syrup
1 tin condensed milk
110g/4oz butter
110g/4oz sugar
Top:
170g/6oz chocolate (melted)
Recipe :
Base:
1-Cream the butter and sugar
2-Add the flour!. You might need to rub it in a bit!.
3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C
Filling
4-Put all the ingredients into the saucepan
5-Bring to the boil!. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says!.
Top:
6-Melt the chocolate and spread evenly over the top!.
Www@FoodAQ@Com
Base:
225g/8oz Self Raising flour
170g/6oz margarine
110g/4oz Castor sugar
Filling:
2 tablespoon golden syrup
1 tin condensed milk
110g/4oz butter
110g/4oz sugar
Top:
170g/6oz chocolate (melted)
Recipe :
Base:
1-Cream the butter and sugar
2-Add the flour!. You might need to rub it in a bit!.
3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C
Filling
4-Put all the ingredients into the saucepan
5-Bring to the boil!. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says!.
Top:
6-Melt the chocolate and spread evenly over the top!.
Www@FoodAQ@Com
Do any of these look like it!?
http://allrecipes!.com/Recipe/Caramel-Sho!.!.!.
http://www!.bigoven!.com/68769-Chocolate-T!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Caramel-Sho!.!.!.
http://www!.bigoven!.com/68769-Chocolate-T!.!.!.Www@FoodAQ@Com
Sorry can't help sounds deliciousWww@FoodAQ@Com
1 1/2 cups butter or stick margarine, softened
1/2 cup sugar
1 teaspoon almond extract
4 cups Gold Medal? all-purpose flour
1/2 teaspoon salt
24 caramels
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
1!. Heat oven to 350°F!. In large bowl, mix butter, sugar and almond extract!. Stir in flour and salt!. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine!.)
2!. Divide dough into 12 equal parts!. Roll each part into 1/4-inch thick circle!. (If dough is sticky, chill about 15 minutes!.) Cut each circle into 6 wedges!. Place wedges 1 inch apart on ungreased cookie sheet!. Bake 8 to 10 minutes or until set!. Immediately remove from cookie sheet to wire rack!. Cool completely, about 30 minutes!.
3!. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted!. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle!.
4!. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans!. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens!.)
5!. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate!. Drizzle remaining chocolate on tops of cookies!.
High Altitude (3500-6500 ft) No change!.
Chocolate Toffee Shortbread (Millionaires Shortbread !!) Ingredients
SHORTBREAD 175 g Butter (6 oz)
175 g Butter (6 oz) 450 g Condensed milk (15 oz)
175 g Granulated sugar (6 oz) 1 tb Syrup
225 g Plain flour (8 oz) Few drops of vanilla extract
60 g Cornflour (cornstarch) (2oz) TO FINISH
1 ts Baking powder 175 g Dark plain (semisweet)
CARAMEL chocolate
175 g Granulated sugar (6 oz)
Instructions for Chocolate Toffee Shortbread (Millionaires Shortbread !!)
a) Shortbread Cream together the butter and sugar, beating very well!. Sift together the flour, cornflour and baking powder and beat into the butter and sugar!. Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep and smooth even!. Bake in a preheated oven, 180 oC (350 oF) for 20 minutes (or until golden brown)!. Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel!. b) Caramel Put all the ingredients for the caramel - except the vanilla - into a saucepan!. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely!. Then bring the mixture to the boil and boil for 5 to 7 minutes!. Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly!. Then pour it over the shortbread!. Leave to cool completely!. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer!. When it is cool, mark into squares with a sharp knife (makes 12 - 16)!. Store in airtightWww@FoodAQ@Com
1/2 cup sugar
1 teaspoon almond extract
4 cups Gold Medal? all-purpose flour
1/2 teaspoon salt
24 caramels
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
1!. Heat oven to 350°F!. In large bowl, mix butter, sugar and almond extract!. Stir in flour and salt!. (If dough is crumbly, mix in 1 to 2 tablespoons additional softened butter or stick margarine!.)
2!. Divide dough into 12 equal parts!. Roll each part into 1/4-inch thick circle!. (If dough is sticky, chill about 15 minutes!.) Cut each circle into 6 wedges!. Place wedges 1 inch apart on ungreased cookie sheet!. Bake 8 to 10 minutes or until set!. Immediately remove from cookie sheet to wire rack!. Cool completely, about 30 minutes!.
3!. Meanwhile, in 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted!. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle!.
4!. Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans!. (If caramel thickens, add up to 1 teaspoon water and heat over low heat, stirring constantly, until caramel softens!.)
5!. Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate!. Drizzle remaining chocolate on tops of cookies!.
High Altitude (3500-6500 ft) No change!.
Chocolate Toffee Shortbread (Millionaires Shortbread !!) Ingredients
SHORTBREAD 175 g Butter (6 oz)
175 g Butter (6 oz) 450 g Condensed milk (15 oz)
175 g Granulated sugar (6 oz) 1 tb Syrup
225 g Plain flour (8 oz) Few drops of vanilla extract
60 g Cornflour (cornstarch) (2oz) TO FINISH
1 ts Baking powder 175 g Dark plain (semisweet)
CARAMEL chocolate
175 g Granulated sugar (6 oz)
Instructions for Chocolate Toffee Shortbread (Millionaires Shortbread !!)
a) Shortbread Cream together the butter and sugar, beating very well!. Sift together the flour, cornflour and baking powder and beat into the butter and sugar!. Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1 to 2 in) deep and smooth even!. Bake in a preheated oven, 180 oC (350 oF) for 20 minutes (or until golden brown)!. Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel!. b) Caramel Put all the ingredients for the caramel - except the vanilla - into a saucepan!. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely!. Then bring the mixture to the boil and boil for 5 to 7 minutes!. Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly!. Then pour it over the shortbread!. Leave to cool completely!. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer!. When it is cool, mark into squares with a sharp knife (makes 12 - 16)!. Store in airtightWww@FoodAQ@Com