Decadent Butter Cookie Squares

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Decadent Butter Cookie Squares
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
616
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie616 kcal(29 %)
Protein8.59 g(9 %)
Fat38.01 g(33 %)
Carbohydrates67.86 g(45 %)
Sugar added24.61 g(98 %)
Roughage0 g(0 %)
Vitamin A254.9 mg(31,863 %)
Vitamin D0.23 μg(1 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.65 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate14.99 μg(5 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.92 mg(1 %)
Potassium168.67 mg(4 %)
Calcium110.74 mg(11 %)
Magnesium15.46 mg(5 %)
Iron1.48 mg(10 %)
Iodine36.17 μg(18 %)
Zinc0.56 mg(7 %)
Saturated fatty acids23.83 g
Cholesterol93.25 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 ½ cups
1 ⅛ cups
1
egg (optional)
2 ½ cups
1.333 cups
¼ cup
honey (or corn syrup)
7 ounces
Dark couverture chocolate (min 64% cocoa solids)
cup
clarified butter
½ ounce
Product recommendation
Can be frozen.

Preparation steps

1.
Cream 225 g/2 cups butter with 100 g/1/2 cup sugar until light and fluffy (beat in the egg, if using). Sieve the flour over and knead to a pliable dough. Press the mixture into a 23 x 28 cm/9 x 11 inch cookie sheet and smooth the top. Bake at 180°C/350°F for 20 minutes. For the topping, warm the rest of the butter, add the sugar and allow to caramelize. Then add the condensed milk, stir in the honey (or corn syrup), bring to a boil and simmer for about 20 minutes (or longer if necessary), until the mixture is thick and caramelized. Add a little more sugar if necessary. Pour over the shortbread base and let cool. Melt the couverture chocolate with the clarified butter over a bain-marie, pour over the caramel and let cool. Melt the white chocolate over a bain-marie, then put into a small paper bag, snip off one corner and decorate the cake with drizzles of white chocolate. Cut into squares before serving.