Thread: salted chocolate caramel shortbread

On Sun, 19 Jun 2011 18:47:55 -0700, sf <[email protected]> wrote:

> I found a
> similar recipe that calls for semi sweet and * I can * be adapt it to have
> a thinner shortbread crust.

correction: *it can*

sorry to all!

--

Today's mighty oak is just yesterday's nut that held its ground.

ebooks vary with the publisher, when you are ordering with most you can pick
your format.

the microsoft site has a free ebook reader, and one of the screen reading
programs i have has one as well. if you want it google thunder screen
reader, go to the site and download several great programs that are more
than useful, if you are moved to send a donation, Lee
"sf" <[email protected]> wrote in message
news:[email protected]..
>
> Looking through the last Bon Appetite that came a couple of days ago
> (Grilling Issue) and the picture illustrating the ad for their first
> ebook hooked me. Hey, if I had a kindle - I'd buy the book (and I'm
> wondering if ebooks can work on any old computer now)! Anyway, the
> picture of salted chocolate caramel shortbread was mouth watering, so
> I had to find a recipe. Recipes call for milk chocolate (no way) and
> condensed milk (which I don't object to as an ingredient). I found a
> similar recipe that calls for semi sweet and I can be adapt it to have
> a thinner shortbread crust.
>
> Cut the shortbread crust in half or double the topping and make it in
> a larger pan.
> http://www.joyofbaking.com/Millionai...breadBars.html
>
> You can just open a can of commercial dulce de leche for the caramel
> part (how easy is that?) and sprinkle large flakes of salt on top.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.