Winter has me craving all the coffee with all the indulgent foamy toppings! A staple in The Little House is the Society Coffee Instant Cappuccino sachets, which hits that hedonistic spot every single time with a perfect serve of velvety, frothy and balanced caffeine, delicately flavoured in a range of delicious additions.
I wondered how I could incorporate these flavour profiles into a sweet treat I could share with my family. After pondering over a cup of coffee, I couldn’t get the idea of Millionaire’s Shortbread squares out of my mind. But I wanted to add texture, and coffee notes, and even more decadence in every bite.
So, I present to you – the Society Coffee cappuccino pretzel shortbread squares, packed with gooey coffee caramel and salty pretzels. These keep beautifully in an airtight container in the fridge, and are the perfect little bite for lunchboxes, mid-afternoon snacks or after-dinner delight.
Society Coffee Cuppaccino Pretzel Shortbread Squares
Ingredients
- 1 1/2 cups baking margarine or butter softened, divided
- 1 1/2 cups brown sugar divided
- 1 sachet Society Coffee Cappuccino Caramel Toffee
- 1 sachet Society Coffee Mochaccino
- 1 large egg yolk
- 1 1/2 cups cake flour
- 1 tsp. salt
- 2 1/2 cups pretzels coarsely crushed
- 1 tsp. vanilla essence
- 1 can sweetened condensed milk
- 3 tbsp. honey
- 1 1/4 cups semisweet chocolate chips
- 1 tsp. neutral oil
- Flaky sea salt
Instructions
- Arrange a rack in center of oven; preheat to 180°C. Line a 30 x 20cm dish with baking paper, leaving an overhang on all sides.
- In a large bowl, using a handheld mixer, beat 1 cup butter, 3/4 cup brown sugar, and 1 sachet Society Coffee Cappuccino Caramel Toffee until smooth and creamy. Beat in egg yolk until just combined. Add flour and salt and beat on until just combined.
- Transfer mixture to the dish, pat down in an even layer, and refrigerate until firm, 5 to 10 minutes.
- Sprinkle crushed pretzels over, then gently press into dough. Bake shortbread until lightly golden brown around the edges, about 22 minutes. Let cool slightly.
- Meanwhile, in a small bowl, combine vanilla and 1 sachet Society Coffee Mochaccino. In a large pot, cook milk, honey, and remaining 1/2 cup butter and 3/4 cup brown sugar, stirring constantly and scraping bottom and sides of pot, until mixture is very thick, a bit darker in colour, and beginning to pull away from sides and bottom of pot, 3 to 5 minutes.
- Immediately remove from heat and whisk in cappuccino mixture until combined. Pour over shortbread, smooth in an even layer, and let cool. Refrigerate until caramel is firm to the touch, about 15 minutes.
- Meanwhile, microwave chocolate and oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.
- Pour chocolate mixture over cooled caramel and spread in an even layer. Sprinkle with sea salt and continue to refrigerate until firm, 20 to 30 minutes.
- Using baking paper overhang, lift out bar and transfer to a cutting board and cut into squares.
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