Ingredients
Grand Cru Oatmeal Shortbread
1/2 cup pure cane sugar
1/2 cup pure cane brown sugar
1 cup belgian dark strong ale (again, Grand Cru)
1/2 cup butter
1/2 cup heavy cream
1/2 cup light corn syrup
Topping
- 1/4 cup Belgian dark strong ale
- 2/3 cup butter, softened
- 3/4 cup pure-cane brown sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 cup rolled oatmeal
- 1/4 tsp cinnamon
- 1/4 cup toffee bits
- 6 oz dark chocolate, melted
- 6 oz white chocolate, melted
- 1/4 cup toffee bits
Directions
- Grand Cru Oatmeal Shortbread
- Preheat oven to 350°F.
- Beat butter and sugar together until creamy.
- Beat in egg and Belgian-style dark strong ale (I used Grand Cru from Southern Pines Brewing Co.)
- Mix in flour, oatmeal, and cinnamon until combined.
- Fold in toffee bits.
- Press into a greased 9x13 pan and bake at 350°F for 15-18 minutes or until beginning to turn golden.
- Set aside to cool.
- Grand Cru Caramel
- In a large saucepan over med-high heat, whisk together all ingredients.
- Keep stirring so that nothing burns until mixture reaches 240-degrees (soft ball stage).
- Remove from heat and pour over cooled oatmeal shortbread.
- Allow caramel to set up (I popped mine in the fridge for a couple of hours).
- Cut into bars
- Topping
- Drizzle dark and white chocolates over the cooled bars and sprinkle with toffee bits (before the chocolate sets!)
- Cheers! Don't forget the glass of Grand Cru!
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