A delightful shortbread bar that's topped with chocolate Nutella ganache which is topped with brown sugar streusel which is drizzled with caramel sauce. It tastes as marvelous as it sounds!
Prep Time40 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 16bars
Calories: 506kcal
Author: Lucy Brewer
Ingredients
Shortbread
1cupunsalted butter, softened
⅔cuppowdered sugar
1teaspoonpure vanilla extract
2cupsall-purpose flour
½teaspoonkosher salt
1tablespoonbutter for greasing pan
Chocolate Ganache (you can halve this and have plenty for the shortbread)
6ounceschopped semi-sweet chocolate
½cupNutella
1cupheavy cream
2tablespoonsunsalted butter
Streusel
1 ½cupsall-purpose flour
1cuppacked brown sugar
¼cupgranulated sugar
1stick unsalted butter, diced
Pinchof salt
Instructions
Make the Chocolate Ganache first so it can set while the shortbread is baking. You can also make the ganache a day ahead and store in the refrigerator, just bring to room temperature and whisk before spreading. If you make it ahead and it's too thick to spread you might have to heat it just a little.
Make the streusel while the shortbread is baking.
Chocolate Ganache
Place chopped chocolate in a large mixing bowl. Add Nutella and butter to bowl. Heat cream in a saucepan until very warm, not quite boiling but a good simmer.
Pour hot cream over chocolate and whisk until chocolate and butter are melted and well-blended.
Shortbread
Preheat oven to 300. Line a 9-inch square baking pan with foil and butter the foil. Cream butter in mixer on medium for a couple of minutes. Add powdered sugar and beat until almost fluffy, about 4 minutes.
Add vanilla. Add flour and salt and mix just until blended. Spread mixture into prepared pan. Dip your fingers in flour and you can spread it without sticking. Place pan in refrigerator for about 20 minutes or up to two days.
Bake for about 25 minutes until slightly set. Remove from oven and let sit for five minutes. Raise oven temperature to 325.
Gently spread 1/2 cup chocolate ganache over hot shortbread.
Top with about 1 1/2 cups streusel or more if needed (I didn't measure but made sure the whole top was well covered).
Place pan back in oven and bake another 25-30 minutes until streusel is golden brown. Remove from oven and allow to cool completely on wire rack. Drizzle caramel sauce over the streusel. Sprinkle coarse sea salt over caramel.
Shortbread will keep 3-4 days and is actually better the second day.
Streusel
Mix flour, salt, and sugars together. Add diced butter and work in with fingers until mixture is soft and crumbly and not sandy at all. You should be able to make buttery clumps.