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INGREDIENTS11/2 sticks (12 tablespoons) unsalted butter1/2 cup lightly packed dark brown sugar1 teaspoon pure vanilla extract1/2 teaspoon sea salt11/2 cups all-purpose flour6 oz. dark chocolate, chopped1/4 cup heavy creamFlaky sea salt, for sprinkling
DIRECTIONSLightly grease a 14x5-inch fluted rectangle tart pan with a removable bottom.In a small, heavy-bottomed saucepan over medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. This should take about 4-6 minutes. Be careful not to burn the butter. Remove from the heat.In a medium bowl, combine the melted butter with the brown sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough evenly and press into the prepared pan. Let stand for at least 2 hours or preferably overnight. (Do not refrigerate)Preheat oven to 300°F. Bake the shortbread for 45 minutes. Remove the pan from the oven. Let cool.Combine the chocolate and heavy cream in the top of a double boiler over simmering water until completely smooth, stirring occasionally. Spread ganache on top of shortbread. Sprinkle with flaky sea salt (I used a few pinches of Maldon sea salt) and place in the refrigerator until set. Cut carefully into diagonals with a sharp knife. Store in the refrigerator.