Makes 9 bars in an 20 cm x 20 cm (8" x 8") pan
Ingredients:
Shortbread base:
170 g Butter
180 g Flour
70 g Sugar
1/2 tsp Salt
Miso Caramel:
396 g Sweetened Condensed Milk
100 g Brown Sugar
115 g Butter
2 tbsp Miso Paste
Chocolate Ganache:
180 g Honduras Wampusirpi 70% Dark Chocolate (chopped)
90 g Heavy Cream
1 tbsp Flaked Sea Salt
Instructions:
Preheat oven 180ºC (350ºF) and line a 20 cm x 20 cm (8" x 8") pan with parchment paper.
Using a food processor (or your fingertips in a bowl) combine the flour, butter, sugar and salt and blitz (rub) until you get a breadcrumb consistency.
Press into prepared pan, using a tamp or cup to compress it into a relatively flat base.
Bake for 20 minutes until slightly golden, and chill to room temp.
In a saucepan of medium-low heat add the sweetened condensed milk, butter and brown sugar, still continuously. Once the butter has melted add the miso paste and stir to combine, reducing heat to low and while stirring continuously bring to 104ºC (220ºF). Remove from heat.
Pour miso caramel over the shortbread base, smoothing out with an offset spatula until pretty level. Chill until cold.
In a saucepan on medium heat add the heavy cream, bring to a simmer, and remove from the heat. Add chocolate bits, give the pan a swirl and let sit for 5 - 10 minutes, then stir until smooth.
Pour the chocolate ganache onto the chilled caramel layer, smooth out with offset spatula and refrigerate until set.
Remove the shortbread bars from the pan and slice in squares, and Enjoy!