Salted Rum Caramel Bars with Macadamia Shortbread
- 225 g (1 1/2 cups) all-purpose unbleached white flour
- 55 g (1/2 cup) confectioners’ sugar
- 80 g (1/2 cup) Macademia nuts, roughly chopped to 1/4” pieces
- 2 cups (1 pint) heavy cream
- 1/4 cup dark rum
- 1 vanilla bean
- 400 g (2 cups) sugar
- 200 g (3/4 cups plus 2 tablespoons or 1 3/4 sticks) unsalted butter
- 2 teaspoons coarse sea salt (do not use table salt, it’s way too harsh)
- Produce
- Macademia nuts (80 g)
- Cooking & Baking
- Confectioners’ sugar (55 g)
- Sea salt, coarse (2 teaspoons)
- Sugar (400 g)
- Vanilla bean (1)
- Dairy
- Butter, unsalted (200 g)
- Heavy cream (2 cups)
- Beer, Wine & Liquor
- Rum, dark (1/4 cup)
- Other
- 225 g (1 1/2 cups) all-purpose unbleached white flour
Preparation
Read recipe preparation on eatthelove.com
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Recipe Stats
Published September 19, 2011 (1 year ago).
47 people saved this recipe.
