Chocolate-Walnut Shortbread Bites
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Ingredients
- Caramel
- ¼ cup water
- 1 cup (200g) granulated sugar
- ½ cup corn syrup
- ¼ teaspoon salt
- 8 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- Shortbread
- 2 cups (284g) all-purpose flour
- 2/3 cup (80g) confectioners’ sugar
- ½ teaspoon salt
- 16 tablespoons (2 sticks | 226g) unsalted butter, room temperature
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- Egg wash (1 egg, mixed with 1 tablespoon water and a pinch of salt)
- 2 cups (226g) walnuts, chopped small, plus more for sprinkling if desired
- Chocolate
- 1 ½ pounds (675g) semi-sweet or bittersweet chocolate
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Preparation
Step 1
For the caramel, have all ingredients set up near the stove. Pour water in a medium, heavy-bottomed saucepan. Add sugar, corn syrup, and salt to the pan, gently stir the ingredients together, being careful not to get the water or sugar on the sides of the pan. Cook over medium heat, shaking the pan occasionally until sugar crystals have dissolved. Increase the heat to medium-high. The sugar will begin to foam. Let it bubble and boil for 3-5 minutes, keeping an eye on it so it doesn’t boil over. Swirl the pan occasionally to help the sugar turn color evenly. When the sugar is deep golden brown, remove from heat and add the butter, whisking carefully. Whisk in heavy cream, followed by vanilla. Set caramel aside to cool to room temperature.
Step 2
For the shortbread, preheat oven to 350F. Grease a 9 x 13-inch baking pan and line with a parchment sling. In a stand mixer with a paddle attachment, combine flour, confectioners’ sugar, and salt on low speed. Add butter one piece at a time and mix on medium until incorporated and the mixture looks like wet sand. In a small bowl, mix egg yolks and vanilla, then pour into flour mixture and mix until dough starts to form a ball. Press shortbread into the bottom of the pan and pat into an even layer. Poke holes across the shortbread with a fork and bake for 10 minutes. Remove from oven, brush with egg wash, and sprinkle chopped walnuts evenly over the shortbread. Bake for 10-14 minutes more until light golden brown around the edges. Let cool to room temperature on a wire rack.
Step 3
To assemble, pour the cooled caramel over shortbread, using an offset spatula to spread evenly. Chill in the fridge for at least an hour. Melt 30 ounces of chocolate in a heatproof bowl set over a pan of boiling water, stirring constantly until just melted. Remove from heat and add remaining chocolate, stirring until smooth. Use the parchment sling to remove bars from the pan. Cut into bite-sized pieces. Use two forks to dip squares into the chocolate, covering completely. Let extra chocolate drip off, place squares on a wire rack over parchment paper, sprinkle with finely chopped walnuts, and let the chocolate set before eating.
Step 4
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Chef's notes
Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3.
