The Pioneer Woman Tasty Kitchen
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Red Velvet Caramel Shortbread Bars

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Level: Easy

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Description

Red velvet brownie sitting atop a smooth caramel layer, followed by a buttery shortbread crust.

Ingredients

  • 1 cup Butter, Softened
  • ½ cups Sugar
  • 2 cups Flour
  • 1 cup Butter
  • 2-¼ cups Sugar
  • 1-¼ cup Cocoa Powder
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Vanilla
  • 1 bottle Red Food Coloring 1 Oz. Size
  • 4 whole Eggs
  • 1-½ cup Flour
  • 20 whole Caramel Filled Chocolate Squares (I Used Ghirardelli Squares, .375 Ounces Each)

Preparation

Preheat oven to 350 F. Spray a 9 x 13 pan and set aside.

In the bowl of your stand mixer, cream butter and sugar. Carefully add flour and mix until crumbly. Press dough into prepared pan and bake for 25 minutes or until just brown around the edges. Remove it from the oven and let it cool completely.

In a microwave safe bowl, melt butter (heat for 30 seconds at a time until melted). Then add sugar, stir and heat mixture once more until it becomes shiny (about 1 minute). Stir in cocoa powder, salt, baking powder vanilla and food coloring (just enough to reach your desired color). Whisk in eggs until batter is smooth. Carefully stir in flour.

When crust has cooled, place caramel filled chocolate squares over crust. Pour brownie batter over chocolates. Bake for 25-28 minutes or until brownies are set around the edges. Do not over bake.

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