Salted Cannabis Caramel Shortbread

AuthorMy Edibles ChefCategoryDifficultyBeginner

Buttery cookies layered with a creamy, salted cannabis caramel that is so rich & pairs perfectly with the slight bitterness of the dark chocolate topping that encapsulates all of the deliciousness. Elevate any special occasion with this dank dessert.

Yields16 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Shortbread
 1 ¼ cups butter
 1 cup icing sugar
 2 ¼ cups all-purpose flour
Caramel Layer
 14 oz soft caramel candies
 2 tbsp cannabutter
 sea salt, fine or coarse
Chocolate Topping
 250 g dark chocolate, compound or baker's

Shortbread
1

Preheat oven to 350°F/175°C.

2

Cream the icing sugar & butter together until light & fluffy, add the flour & mix well.

3

Using a 2 oz. scoop portion the shortbread into 4" tart shells with removable bottoms.

4

Bake for 15-20 minutes or until deep golden brown.

Caramel Layer
5

Place caramels into a microwave safe bowl & heat in 30-second increments stirring each time to ensure even melting.

6

Once caramels are completely melted, stir in the cannabutter. Place into a piping bag or sandwich bag & snip off the end/corner. Allow the caramel to cool if it's too hot to handle.

7

Pipe an even layer of caramel on to each shortbread. Sprinkle with sea salt.

Chocolate layer
8

Melt chocolate in a double boiler or bain-marie, spoon the chocolate on top of the caramel & shortbread to cover completely. Sprinkle with coarse sea salt.

9

Allow them to cool completely before removing. A good trick is to pop them in the freezer for a few minutes to make it easier.

 

Ingredients

Shortbread
 1 ¼ cups butter
 1 cup icing sugar
 2 ¼ cups all-purpose flour
Caramel Layer
 14 oz soft caramel candies
 2 tbsp cannabutter
 sea salt, fine or coarse
Chocolate Topping
 250 g dark chocolate, compound or baker's

Directions

Shortbread
1

Preheat oven to 350°F/175°C.

2

Cream the icing sugar & butter together until light & fluffy, add the flour & mix well.

3

Using a 2 oz. scoop portion the shortbread into 4" tart shells with removable bottoms.

4

Bake for 15-20 minutes or until deep golden brown.

Caramel Layer
5

Place caramels into a microwave safe bowl & heat in 30-second increments stirring each time to ensure even melting.

6

Once caramels are completely melted, stir in the cannabutter. Place into a piping bag or sandwich bag & snip off the end/corner. Allow the caramel to cool if it's too hot to handle.

7

Pipe an even layer of caramel on to each shortbread. Sprinkle with sea salt.

Chocolate layer
8

Melt chocolate in a double boiler or bain-marie, spoon the chocolate on top of the caramel & shortbread to cover completely. Sprinkle with coarse sea salt.

9

Allow them to cool completely before removing. A good trick is to pop them in the freezer for a few minutes to make it easier.

Salted Cannabis Caramel Shortbread

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