Please help me welcome bestselling author RaeAnne Thayne to the blog today as part of the Winter Holiday Recipes (and reads!) event with TLC Book Tours. RaeAnne will be introducing her new release and sharing a recipe inspired by her latest Haven Point book. Plus, enter for a chance to win a baking-inspired prize pack further down in this post!
Years ago Chase blew his chance with the woman he's loved since childhood. Now he's determined to step out of the friend zone…and into the role of husband. But the scared and stubborn Faith won't let herself fall. With Christmas just days away, Chase will need all the magic of the season—and the help of her two matchmaking children—to unwrap a second chance at love.
It's been two rough years since Andrea Montgomery lost her husband, and all she wants is for her children to enjoy their first Christmas in Haven Point. But then Andie's friend asks a favor—to keep an eye on her brother, Sheriff Marshall Bailey, who's recovering from a hit and run. Andie will do anything for Wyn, even park her own misgivings to check on her grouchy, wounded bear of a brother.
Marshall hates feeling defenseless and resents the protective impulses that Andie brings out in him. But when a blizzard forces them together for the holidays, something in Marshall begins to thaw. Andie's gentle nature is a salve, and her kids' excitement for the holidays makes him forget why he never wanted a family. If only he and Andie can admit what they really want—each other—their Christmas wishes might come true after all.
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In one of my favorite scenes from my latest Haven Point book Snowfall on Haven Point, Andie takes homemade shortbread over to Marshall while he’s recovering from a broken leg. Just for you, here’s a fabulous shortbread recipe to try.
yield: 16 bars
Caramel Shortbread Bars
prep time: 20 MINScook time: 25 MINStotal time: 45 mins
Crumbly shortbread and gooey caramel are topped off with dark chocolate in this perfectly sharable recipe for shortbread bars.
INGREDIENTS:
For the shortbread layer:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2/3 cup salted butter, softened slightly (should still hold its shape) and cut into large pieces
For the caramel layer:
- 1/2 cup salted butter
- 1/2 cup packed light brown sugar
- 1/2 cup sweetened condensed milk
- 2 tablespoons light corn syrup
For the chocolate layer:
- 9 ounces (~1 1/4 cups) dark chocolate chips
- 2 tablespoons heavy cream
- 1 tablespoon salted butter
INSTRUCTIONS:
- Preheat oven to 350° F. Line an 8-inch baking pan with parchment paper, leaving an overhang, so you can lift it out easily later.
- Combine flour and sugar for shortbread together, then add the butter and use a pastry blender to cut everything together until you have even crumbs. Dump into prepared pan, then press into an even layer. Slide into oven and bake until edges are golden, 23-25 minutes.
- Combine butter, brown sugar, corn syrup, and sweetened condensed milk for caramel in a 2-quart saucepot and bring to a boil. Turn heat to low and cook, whisking constantly, for 5 minutes. Remove from heat and continue to whisk vigorously for about 3 minutes.
- Pour the caramel over the prepared shortbread crust. Cool until it begins to firm (sticking the pan in the freezer makes it cool faster).
- Put the chocolate, cream, and butter into a microwave-safe bowl and heat for 1 minute. Stir, then continue to cook for 15 minute intervals, stirring after each, until melted and smooth.
- Immediately pour the chocolate over the caramel layer and use an off-set spatula or knife and spread to cover. Refrigerate until completely cool.
- To serve, grab the extra parchment paper and pull the square out of the pan. Use a knife to cut into bars. You could also cut into 64 small squares, which are perfect for adding to holiday cookie trays and tins. Store cooled bars/squares in an airtight container at cool room temperature or in the refrigerator.
©All Roads Lead to the Kitchen. Adapted from AllRecipes.
Created using The Recipes Generator
