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Ingredientes
- 1 1/2 cup flour
- 1 1/2 cup corn starch
- 1 1/2 cup powdered sugar
- 1 1/2 cup cocoa powder
- 1 1/2 tsp salt
- 1 1/2 cup unsalted butter, room temperature
- 1 1/2 cup unsalted butter
- 1 1/2 cup brown sugar
- 1 cup honey
- 1 tsp salt
- 1/2 cup heavy cream
- 1 1/2 tbsp spiced rum
- 4 1/2 cup walnuts, toasted and rough chopped
Direcciones
- Preheat the oven to 325 degrees and position a rack in the center. Line a 11 x 17 baking sheet with parchment paper and set it aside.
- In a large bowl whisk together the flour, corn starch, powdered sugar, cocoa powder and salt. Mix in the butter until you're left with a crumbly but moist and consistent texture. Firmly and evenly press the dough into the prepared pan and bake it for 30 minutes.
- While the shortbread layer is baking combine the butter, brown sugar, honey and salt in a medium sauce pan over medium heat. Bring it to a boil and let it simmer for 3 minutes then remove it from the heat. Once the bubbling stops stir in the cream and spiced rum. Finally mix in the walnuts and spread it evenly over the baked shortbread layer.
- Turn the oven down to 300 degrees and bake it for an additional 20 minutes. Let it cool for an hour or 2 so the caramel can set. Once cooled cut them into 24 squares and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 24 servings | |
| Calories 521 | |
| Calories from Fat 270 | 52% |
| Total Fat 31.06g | 39% |
| Saturated Fat 16.12g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 326mg | 14% |
| Potassium 192mg | 5% |
| Total Carbs 59.68g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 42.27g | 28% |
| Protein 3.67g | 6% |
