Ingredients: |
Ingredients: Ingredients for Cookie Base:
1/2 cup unsalted butter, softened
1 tablespoons granulated sugar
1/3 cup brown sugar
1 large egg, beaten
1 teaspoon pure vanilla extract
1⅓ cups all purpose flour
1/3 cup malted milk powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup dark chocolate chips
Ingredients for Nutty Caramel:
1/4 cup honey
4 tablespoons unsalted butter
1 cup chopped walnuts
Ingredients for Honeycomb:
1/2 cup honey
1/4 cup granulated sugar
1½ teaspoons baking soda, sifted
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Directions: |
Directions:Preheat the oven to 350°F and grease a 9 x 13 cake pan. Line the pan with parchment paper allowing some overhang and spray the cooking spray onto the paper as well.
In a large bowl combine the beat together the butter and sugars until light and fluffy. Whisk in the egg and vanilla extract until combined.
Stir in the malted milk powder, baking powder, baking soda and salt until combined. Add flour. Do this last so don't stir too much. Fold in the chocolate chips.
Add the dough to the prepared baking sheet and spread into an even layer.If you put oil on your hands it won't stick when patting down.
Place in the oven to bake for 12 - 15 minutes or until golden brown. Remove from the oven and allow to cool.
Meanwhile, heat the honey and unsalted butter together in a saucepan over medium heat. Cook for 3 - 4 minutes until the mixture is bubbly. Remove from the heat and fold in the chopped walnuts. To chop nuts, put in towel and then bang with meat tenderizer.
Carefully pour the hot caramel over the cookie base and place in the oven to bake for 8 minutes, or until the caramel is golden brown in color. Remove from the oven and set aside while you make the honeycomb.
In a separate medium-sized saucepan on medium-low, combine the honey and sugar. Stir together the ingredients and allow to heat until it reaches 300°F on a thermometer.
Remove the saucepan from the heat and using a rubber spatula, quickly and carefully stir in the sifted baking soda until it has fully dissolved. The mixture will bubble up and foam at this point, which is what you are looking for.
Carefully pour the honeycomb in an even layer over the baked shortbread, being sure not to overfill the pan.
After about 15 minutes, then remove from the pan and cut into bars. |
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