*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar, though the resulting caramel will be lighter in colour, and have a milder butterscotch flavour.
*Irish cream can be replaced with Irish whiskey or another type of liqueur, if desired.
*Omit Irish cream liqueur and replace with heavy cream if an alcohol-free bar is needed. Add an additional teaspoon (5 ml) of pure vanilla extract or ½ teaspoon (2 ml) of pure almond extract to the shortbread base. For the caramel layer, add the heavy cream with the condensed milk.
*Do not increase heat when making the caramel layer. Heating the ingredients too quickly can result in the butter separating from the caramel. If this happens, remove from heat and use a whisk to quickly whisk the mixture back into emulsion. Reduce temperature, before placing back onto the heat.
*Do not use chocolate chips for the glaze as they are formulated to stay as “chips” and not melt as smoothly as baker’s (couverture) chocolate or high-quality chocolate.
*Ensure when melting the chocolate that the water in the pot is not boiling. Slowly and gently warming the chopped chocolate with the Irish cream liqueur will prevent the chocolate from splitting, and also prevent the chocolate from scorching.
*If using gold leaf, ensure it is labelled “edible”, “food grade safe”, and/or “24 karat”. Apply in an area away from any sources of wind. Edible gold leaf can be applied before or after slicing the bars. The surface can be completely covered with gold leaf or partially covered. With a small pastry brush, slightly dampen with water only the area to which you plan to apply gold leaf, as water will “stain” chocolate (turn the wet areas cloudy). If using loose leaf, lift carefully by the corners and lay the gold leaf, using a brush to press down. For transfer sheets, carefully lay the gold leaf, using the sheet the gold leaf is laying on to help you apply it to the dampened surface. Gently press the sheet onto the surface with your fingers before carefully peeling away the paper. Repeat procedure over the surface of the chocolate. If there are small areas that need to be covered, carefully cut the gold leaf (still attached to the sheet) into the desired size before applying. Alternatively, one can use edible gold flakes instead of sheets. Lightly brush a damp brush onto the areas that you want gilded. Sprinkle the gold flakes onto those areas. With a dry pastry brush, gently brush away the excess gold flakes.
*Dip or run a sharp chef’s knife under hot water and dry with a clean kitchen towel between cuts to ensure clean slices.
*Bars can be frozen for up to 3 months. Wrap completely cooled and cut bars in a double layer of aluminum foil, or in plastic wrap and place into an airtight container or freezer safe bag. Thaw overnight in the fridge.