Ingredients
10 oz box Lorna Doone shortbread cookies
1/2 cup softened butter
2 tablespoons sugar
caramel (homemade or store bought just make sure its a little bit thick)
melting chocolate
Directions
1. Grind your shortbread cookies until they are nice and fine. Next add your butter and sugar and mix until fully combined. This will be your crust mixture.
2. Once mixed, add a tablespoon of the mix into your small mold. Make sure your crust comes up on the sides of your mold creating a bowl to hold in your caramel.
3. Next make sure your caramel is thick. I used store bought which was pretty thick, but I still added 2 tablespoons of flour for every 2-3oz of caramel to make sure it was plenty thick. I microwaved the caramel for 1 minute to incorporate and heat the flour.
4. Next, add a tablespoon of the caramel to your prepared crusts in your small molds and place in the fridge til the caramel is set.
5. Once set, carefully add a teaspoon more of your crust on top covering your caramel. Gently press down until smooth with your mold.
6. Place your mold in the fridge to chill for 1.5-3 hours or freezer (45 minutes) and once fully chilled pop them out of your mold. Keep chilled until ready for dipping!
Dipping Instructions
1. Melt 17 ounces chocolate + a spoonful of crisco or coconut oil for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity with 2 tablespoons with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!