Ingredients
Chocolate Macadamia Bars
1 1/2 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 c sugar
1/2 t salt
1 c (2 sticks) chilled unsalted butter cut into small pieces
2 lg eggyolks
3/4 c plus 2 T heavy cream, chilled
1/2 t pure vanilla extract
1/2 c macadamia nuts
1 c sugar
2 T light corn syrup
2 T water
4 T unsalted butter
1/2 t vanilla
8 oz. bittersweet chocolate,finely chopped
pinch of coarse salt
Preparation
Make dough Place flour, cocoa, sugar, and salt in the bowl of food processor; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, 2 T cream, vanilla and process until mixture comes together. Turn out dough onto a piece of plastic wrap and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use up to 2 days. Bake Crust Preheat oven to 375 degrees. Remove dough from the refrigerator and fit dough into four 2 by 4 inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Bake shell for 20 minutes filled with pie weights. Toast Macadamia nuts for 10 minutes/put aside Make Caramel Bring sugar, corn syrup and water to boil over med high heat. Reduce heat to low until caramel is amber in color. Remove from heat, carefully add 1/4 c cream, butter, vanilla and salt. Stir until smooth. Let cool slightly and stir in nuts. Make Chocolate Melt 5 oz. chocolate in a heatproof bowl set over a pan of simmering water. Pour 1 1/2 T chocolate into each shell spread to coat evenly. Chill until set about 10 minutes. Pour caramel into shell. Make ganache Place remaining 3 oz. chocolate in a heatproof bowl. Bring remaining 3/4 c cream to a boil in a small saucepan. Pour over chocolate and whisk until smooth. Pour 2 1/2 T over caramel, smooth with a offset spatula.
Cut into bars, slice in 1/2 on the diagnol for serving.
May be frozen
