Shortbread Caramel Reindeer Bars
These Reindeer Shortbread Caramels bring a festive touch to your holiday dessert table. Each treat features a buttery shortbread base, a gooey caramel layer, and a smooth, rich chocolate topping.
Equipment
- Stand Mixer or hand mixer
- Square Cake Pan 9" x 9"
- Heat-proof spatula
- Offset metal spatula
- Bowls, measuring cups and spoons
- Pastry bag
Ingredients
Shortbread layer
- 2 Cups All-purpose flour
- 1 Cup Unsalted butter softened
- ½ Cup Granulated sugar
- ¼ teaspoon Salt
- 1 Large Egg yolk
- 1 teaspoon Vanilla bean paste or vanilla extract
Caramel layer
- ½ Cup Unsalted Butter
- 1 Cup Brown sugar light or dark
- 1 Can Sweetened condensed milk 14 ounce can
- ¼ Cup Corn Syrup light or dark
- 1 teaspoon Vanilla Bean Paste or vanilla extract
Chocolate layer
- 1 Tablespoon Unsalted butter softened
- 1 ½ Cups Chocolate chips bittersweet
- ⅓ Cup Heavy cream
Decorations
- 36 Red M&Ms for reindeer noses
- ¼ Cup Milk chocolate chips melted to make antlers
- 72 Edible googly eyes
Instructions
Prepare Pan
- Cut two strips of aluminum foil or parchment paper, each measuring 9" x 14". Place them in the pan, allowing the strips to extend over the sides. This will create 'handles' that make it easy to lift the bars out of the pan once they’re set.
Shortbread
- Using a stand or hand-mixer, combine butter, salt and granulated sugar until light and fluffy (approximately 2 minutes). Add egg yolk and vanilla bean paste and mix until well combined.
- Add flour to the mixing bowl and mix until just combined. The dough will have a slightly crumbly texture, which is perfect for the shortbread base.
- Bake at 350°F (175°C) for 20-22 minutes, or until the edges are lightly golden. Remove from the oven and set the pan on a wire rack to cool completely before adding the caramel layer.
Caramel
- Next, prepare the caramel layer. Please use caution as the caramel will be heated to 225°F (107°C), which can cause serious burns if it comes into contact with your skin
- Place sweetened condensed milk, butter, brown sugar, corn syrup and vanilla bean paste in a 3-quart heavy duty saucepan.
- Begin heating over medium-low heat, stirring constantly until the ingredients are well combined.
- Increase the heat to medium and continue to stir the mixture constantly until it reaches 225°F (107°C). This will take about 4-5 minutes. Be patient and resist the urge to raise the heat, as doing so could cause the caramel to heat too quickly and scorch at the bottom of the saucepan.
- Remove saucepan from heat source and carefully pour caramel over shortbread base. Smooth with an offset spatula.
- Place in refrigerator for 30 minutes or until caramel has set.
Chocolate Topping
- Place the bittersweet chocolate chips and butter in a heatproof bowl. In a separate saucepan, bring the cream to a low boil, then pour it over the chocolate and butter. Let the mixture rest for 5 minutes to soften, then stir until smooth. If the chocolate doesn't fully melt, heat the mixture in the microwave at 50% power for 20 seconds, until it becomes smooth (stirring between each heating).
- Pour chocolate topping over the caramel layer, then use an offset spatula to smooth the top evenly. Place the pan in your refrigerator for 30 minutes, or until the chocolate has fully set.
Decorating
- To make the decorative reindeer antlers, melt the milk chocolate by placing it in a heatproof bowl. Heat in the microwave at 50% power in 20-second intervals, stirring well between each interval until the chocolate is fully melted.
- Transfer the melted milk chocolate into a pastry bag. Pipe 36 pairs of antlers (approximately ¾" each), plus a few extra in case of breakage, onto a parchment-lined baking sheet. Place in refrigerator to set.
- Carefully remove the shortbread caramels from the pan by gently pulling upward on the foil or parchment paper that extends over the sides.
- Remove foil or parchment and place slab on a cutting board.
- Using a sharp knife, cut slab into 1 ½" squares.
- To decorate: on each piece place one M&M for the nose, two googly eyes and a set of chocolate antlers.
Video
Notes
Storage: Place in an airtight container. Store in a cool, dry place away from heat sources for up to 4 days. If your room is warm, store in your refrigerator.
Nutrition
Calories: 232kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 33mgSodium: 36mgPotassium: 108mgFiber: 1gSugar: 20gVitamin A: 318IUVitamin C: 0.3mgCalcium: 48mgIron: 1mg
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