Caramel Cream Cheese Bars

Caramel Cream Cheese Bars with Chocolate Ganache

Makes 16 squares in an 8″ square tin

Shortbread

• 250g plain flour
• 50g caster sugar
• 175g unsalted butter, cold & cubed
• 1 tbsp Vanilla essence/paste

Chocolate Ganache

• 315g dark chocolate, chopped into small chunks
• 315g heavy cream
• 20g butter, softened

Cream Cheese Frosting

*refer to http://designerinthepantry.wordpress.com/2011/08/05/bake-sale-for-boots/ for recipe. You might need to alter it by lessening it to one-third of the current quantity.

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Shortbread

1. Preheat oven to 180C. Line a 8″ square tin with baking parchment.
2. Combine all ingredients into a large mixing bowl. Using your finger tips, rub and combine until mixture resembles bread crumbs.
3. Press mixture into base of tin, making sure that it is even. Use the back of a spoon to smoothen the shortbread.
4. Place in an oven and bake for 25-30 minutes, or until golden brown. Set aside to let it cool.

Chocolate Ganache

1. Place chocolate in a large mixing bowl, set aside.
2. Pour cream into a med saucepan, heat until simmering. Pour it over the chocolate. Using a wooden spoon or a spatula, stir until well-mixed with no lumps. Add in the butter and mix until everything is smooth.
3. Pour chocolate ganache evenly over the shortbread. Set it fridge for 30 mins.

Cream Cheese Frosting

1. Remove cream cheese frosting from fridge. Using a kitchen mixer, re-whip it to soften and smoothen.
2. Pour cream cheese over the chocolate ganache, even it using a palette knife or spatula. Set in the fridge for another 2-3 hours, or set it overnight.
3. Remove from tin, cut and serve.

http://designerinthepantry.wordpress.com/2011/08/12/waste-not/