Shortbread cookie crust topped with a layer of turmeric infused salted caramel and finished with a layer of chocolate ganache.
1. Shortbread Cookie Crust
2 ¼ cups flour
½ tsp salt
2 sticks of butter
½ tsp vanilla extract
½ cup powdered sugar
2 tbsp granulated sugar
Preheat oven to 300° and line and grease an 8×8 or 7×11 pan (or something close in size) with parchment paper.
Whisk the flour and salt together and set aside.
Beat the butter and powdered sugar on medium speed until light and fluffy, 3 – 6 minutes, scraping down the bowl as needed. Beat in the vanilla.
Turn down to low and slowly mix in the flour/salt mixture until combined, about 30 seconds.
Ball up the dough by pressing it firmly with a rubber spatula.
Drop it onto the greased pan in the center and flatten it across the surface of the pan to make the crust.
Sprinkle with the granulated sugar.
Bake for 40 – 45 minutes and rotate it halfway through.
2. Turmeric Salted Caramel
½ stick butter
1 cup brown sugar
½ cup heavy cream
large pinch of salt
1 ¾ tsp turmeric
2 tsp vanilla
Melt the butter on medium/high in a small saucepan and then mix in the sugar, heavy cream, salt, and turmeric.
Whisk the ingredients together until smooth. Continue whisking and when it starts to boil, turn the heat down to a low simmer, always whisking and scraping the sides for 5 minutes.
Remove the pot from the stove and mix in the vanilla.
3. Chocolate Ganache
about 8 oz semi-sweet chocolate (or 4 oz semi and 4 oz dark)
½ cup heavy cream
Place chocolate chips in a heatproof bowl.
Heat the heavy cream in a small pot on medium/high heat until it starts to bubble around the edges and boil.
Remove from heat and pour over the chocolate chips. Let the bowl sit for a few minutes before stirring the cream and chocolate together smoothly. Once it’s stirred completely smooth and has slightly cool down, pour the chocolate ganache over the turmeric caramel layer and spread it evenly.
Sprinkle with pink himalayan sea salt. Enjoy!