1 box -Shortbread Fingers ( in your cookie aisle)
2 cups melted chocolate – -I like dark chocolate pieces for this 62%
1 recipe salted caramel
1 cup sugar
½ cup butter
¼ cup cream
½ vanilla bean scraped
¼ teaspoon sea salt
In a small sauce pan heat cream until warm.
In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.
Slowly add the cream and stir.
Add butter in small amounts stir and take off heat.
Add salt and vanilla. Stir and set aside to cool a bit .
Lay shortbread fingers on waxed paper.
Carefully top each finger with warm Caramel.
Set aside to cool completely.
Melt chocolate pieces over a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted. , turn off heat when chocolate is half melted, and stir.
When chocolate is ¾ melted take top of double boiler off and set on cool surface.
Stir frequently until smooth.
(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!
Using 2 forks as tools
Dip caramel topped shortbreads into the melted chocolate. work fast.
Set on waxed paper to dry. (in a cool place)
When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.