The caramel should be thick and slightly darkened in color. Remove from heat and stir in the chopped peanuts. Pour over the still-warm shortbread base and transfer to the fridge for 20 minutes.

Continue to cook the sugar until it darkens to a rich caramel color, 7 to 10 minutes — the sugar will darken quickly and noticeably and will smell faintly nutty.

The shortbread cookies are delicious on their own after baking in a 350°F oven for 8 to 10 minutes, but the addition of salted caramel takes them to the next level.

Pour the caramel over the cooled shortbread and spread evenly with a spatula. Chill in the fridge for 20–30 minutes to set. Step 3: Add the Chocolate Coating ...

To make the caramel, place the soft light brown sugar, butter, Guinness, and 2/3 cup of water in a pan on medium-high heat. Bring to a boil and reduce by half, stirring occasionally.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through (or just front to back if using 1 baking sheet), until golden brown around the edges, 20–24 minutes.

Luxe up your shortbread with these indulgent recipes Whether it's a coffee-caramel shortbread slice or a gold-dusted family favourite, these recipes make the buttery biscuit even better.

Pour the ganache over the caramel, then cover the tray in foil, being careful not to touch the ganache, and refrigerate for at least 1 hour. When set, cut into 12 or 24 triangles. Too Many Cooks ...