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OMGs

Affectionately known as our OMGs, but better known as a triple-layer delight! A delicate, shortbread bottom is topped with a delicious, creamy, salted caramel and topped AGAIN with a semi-sweet chocolate spread. Three layers that create an OMG experience. Makes one full 9x9 or 10x10 panful.
SKU: DYB20-003
$8.75
- +

Affectionately known as our OMGs, but better known as a triple-layer delight! A delicate, shortbread bottom is topped with a delicious, creamy, salted caramel and topped AGAIN with a semi-sweet chocolate spread.  Three layers that create an OMG experience. Makes one full 9x9 or 10x10 panful.

Affectionately known as our OMGs, but better known as a triple-layer delight! A delicate, shortbread bottom is topped with a delicious, creamy, salted caramel and topped AGAIN with a semi-sweet chocolate spread.  Three layers that create an OMG experience. Makes one full 9x9 or 10x10 panful.

Just Add:        

Butter    

Water   

Cream

 

You Will Need:

For the Base:

  •          2/3 cup (180mL) softened butter

 

For the Caramel Layer:

  •          2 tbsp (30mL) water
  •          1/2 cup (120mL) whipping cream
  •          1/3 cup (80mL) butter

For the Chocolate Layer:

  •          1 tbsp (15mL) butter

 

 

 

 

 

 

 

Directions:

 

  1.        Preheat oven to 350°F (175°C). Line an 8” x 8” baking dish with parchment paper.
  2.        The Base: In a medium bowl, combine contents of the unlabelled, white bag with 2/3 cup softened butter. Once the dough comes together, transfer and press into the bottom of your baking dish to form an even layer.
  3.        Bake in the oven for 20 minutes. Remove from oven and let cool.
  4.        The Caramel Layer: While the base is cooling, empty contents of the white, bag #1 into a 2 qt (1.9 L) pot (or as close to this size as possible).  Add in 2 Tbsp of water and GENTLY stir the sugars until just moistened, being careful not to deposit any sugar mixture onto the side of the pot (if this happens, wipe away with a moistened paper towel).
  5.        Turn stove on high and bring to a boil. DO NOT STIR. Once bubbles start to form, IMMEDIATELY set your kitchen timer for 3 minutes and 20 seconds (3:20).  At this point, your mixture should be turning from a golden-yellow color to a caramel-brown color (NOTE: this may happen sooner if your pot is slightly larger or later if your pot is slightly smaller).  As soon as the entire mixture has turned brown, IMMEDIATELY reduce heat to low and QUICKLY add in your 1/2 cup cream and 1/3 cup of butter.  STIR CONTINUOUSLY to combine for 30 seconds more.  REMOVE from heat and let rest for 5 minutes.
  6.        Pour the caramel over the base and spread evenly.  Put in refrigerator for 30 minutes to set.
  7.        The Chocolate Layer: In a microwave-safe bowl, combine contents of the unlabelled, brown bag (the chocolate) with 1 Tbsp of butter. Heat in microwave for 30 seconds. Remove and stir. Heat for another 15 seconds and stir again. Your chocolate should be melted and smooth.  If there are still some clumps, heat for another 10 seconds.  Remove baking dish from the fridge and evenly spread your chocolate layer on top with a spatula.  Return to fridge to set for another 30 minutes.
  8.        Serve and enjoy! (Note:  If you prefer a chewier caramel layer, the longer you leave your dessert in the fridge, the chewier it will become.  For best results, let sit overnight).

 

 

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