Butterscotch-Glazed Coffee Shortbread Bars

Name: Butterscotch-Glazed Coffee Shortbread Bars
Prep time: 2 h
Cook time: 55 min
Total time: 2 h 55 min
Yield: 40 bars
Ingredients: 1 cup unsalted butter, softened; 1/2 cup plus 1 tbsp. sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 1/4 cups plus 2 tbsp. all-purpose flour; 1 tablespoon finely ground espresso beans; 4 tablespoons unsalted butter, softened; 1/3 cup packed light brown sugar; 1 tablespoon strong-brewed espresso; 1 tablespoon light corn syrup; 1 pinch salt; 40 chocolate-covered espresso beans

Submitted by KathyP53

"Butterscotch topping over deliciously light, coffee-infused shortbread."

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Ready In:: 2hrs 55mins
Ingredients:: 12
Yields:: 40 bars

ingredients

1 cup unsalted butter, softened
¹⁄₂ cup plus 1 tbsp. sugar
1 teaspoon vanilla extract
¹⁄₄ teaspoon salt
2 ¹⁄₄ cups plus 2 tbsp. all-purpose flour
1 tablespoon finely ground espresso beans
Glaze
4 tablespoons unsalted butter, softened
¹⁄₃ cup packed light brown sugar
1 tablespoon strong-brewed espresso
1 tablespoon light corn syrup
1 pinch salt
40 chocolate-covered espresso beans

directions

Preheat oven to 300 degrees and position a rack in the center of the oven. Line the bottom of a 9X13" baking pan with parchment paper.
Make the shortbread: In the bowl of a standing electric mixer fitted with the paddle, beat in the butter with the sugar at medium speed until fluffy and very pale, about 5 minutes. Beat in the vanilla and salt.
In a small bowl, whisk the flour with the ground expresso beans. Add the dry ingredients to the mixer in 3 batches, scraping down the side of the bowl and beating just until the dough is combined.
Press the dough into the baking pan in an even layer. Spread a sheet of plastic wrap directly onto the dough, and using a flat-bottomed glass, smooth the dough into an even layer. Remove the plastic warp and bake the shortbread for about 50 minutes, until very lightly browned on top and firm but not solid to the touch. Transfer the pan to a rack to cool slightly, about 10 minutes. Using a ruler, cut the warm shortbread lengthwise into 8 strips, then cut crosswise into 5 rows. Let the bars cool completely,.
Make the glaze: In a small, heavy saucepan, combine the butter, brown sugar, expresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan. Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer. Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.
Press an expresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.
Bars can be stored in an airtight container for up to 1 week.