Ginger Butterbeer Caramel Slice
Total Time
55 minutes + 3 hours chilling
Prep Time
40 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
10-12 slices
- 1 cup (130g) all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- Pinch of nutmeg
- 6 tbsp (60g) butter, melted and cooled
- 1/2 cup (100g) dark brown sugar, packed
- 1/4 cup (75g) molasses
- 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup (70g) unsalted butter
- 3/4 cup (170g) dark brown sugar, packed
- 1/3 cup (120g) light corn syrup
- 1/3 cup (80ml) heavy cream
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp butter extract
- 3/4 cup (130g) semisweet chocolate chips
- 1/3 cup (60g) butterscotch chips
- 1–2 tbsp oil
- Flaky sea salt for sprinkling on top
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Preparation
Step 1
Preheat the oven to 350F and line a square 8×8 baking dish with nonstick spray and parchment paper.
Step 2
In a small bowl, whisk together the flour, salt, and spices. Set aside.
Step 3
In a large bowl, whisk together the butter, sugar, molasses, egg yolk, and vanilla.
Step 4
Once smooth, mix in the dry ingredients and scoop it into the baking dish. Spread it even and bake for 15-18 minutes. It should be slightly puffed with wrinkled edges. It will flatten as it cools.
Step 5
While the blondies cool, make the caramel. In a saucepan over medium heat, combine the butter, brown sugar, corn syrup, and heavy cream.
Step 6
Bring the mixture to a boil, stirring often. Continue to cook until the mixture reaches 236F. Don’t let it go over, otherwise your caramel will be more tough than chewy. This whole process should take about 15-20 minutes.
Step 7
Remove from the heat and mix in the salt and extracts.
Step 8
It should be darkened and very fluid. Pour it over the ginger blondie base and place it into the refrigerator uncovered for about 1 hour to set.
Step 9
Once the caramel layer is somewhat firm to the touch, make the chocolate topping.
Step 10
First, add the chocolate chips to a heat-safe dish with 1/2 tbsp of oil. Melt in the microwave in 30 second increments until smooth. Set it aside.
Step 11
For the butterscotch chips, repeat the same process as the chocolate, adding 1/2 tbsp of oil before heating. After about 30 to 60 seconds in the microwave, it will melt but thicken. When the chips are completely melted, mix in 1 tbsp of oil until smooth (do not add it back to the microwave after mixing in this last bit of oil). Use a spoon to spread and smooth out any lumps.
Step 12
Spread the chocolate in an even layer on top of the caramel. Add the butterscotch to a ziplock bag and snip off a corner. Pipe it on top in random swirls. Then, use a toothpick to swirl the chocolate and butterscotch together. Gently tap the pan against the counter to level off the surface.
Step 13
Place the bars back into the refrigerator for 2 hours to set. Then sprinkle with sea salt.
Step 14
Enjoy chilled for a more firm caramel, or room temperature for a soft and gooey caramel.
Step 15
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Chef's notes
Continually mix to prevent the bottom from burning.
Once it starts to bubble, keep watching your candy thermometer. You want it to reach the soft ball stage (around 236F), which will happen within 10-12 minutes of bubbling. Don’t let it get any hotter, otherwise the caramel will turn out too tough.
Remove from the heat right when it hits 236F. Mix in the salt and extracts and you’re good to go!
If you don’t have butter extract on hand or can’t find it, then it’s OK to leave it out although it is highly recommended. Alternatively, you could add a teaspoon of rum to add a bit of extra flavor.
Otherwise, butter extract can be found at most conventional grocery stores with the spices and other extracts.
