Recipe: Canna-Caramel Squares with Toasted Coconut
These deliciously rich treats go by many names, including millionaire bars, caramel slices, and caramel shortbreads - but no matter what you call them, the combination of chewy caramel and chocolate served on a crumbly bed of shortbread is always a crowd-pleaser. Our easy-to-make edible version is created by melting a large batch of non-infused caramel (we used store-bought caramel candies here to save some time, but if you’re comfortable making your own caramel at home, you can absolutely do so here!) with 2 of our Balance 50mg THC cannabis caramels (available at retailers across Oregon) to lightly infuse these treats with active cannabinoids and Limonene and Terpinolene terpenes. We also broke from tradition a little by topping our squares with course sea salt and toasted coconut for some extra delicious flavor elements.
The recipe as described below will yield 20 caramel squares with a THC dose of 5mg each. You can replace a fraction of the butter used to make the shortbread with Canna-Butter to further enhance the dosage of each treat - see our last Blog Post for a procedure to infuse your own canna-butter at home!
2/3 cup butter, softened
1/4 cup white sugar
1-1/4 cups all-purpose flour
1-1/4 cup chocolate chips (your preference, we used dark chocolate here)
1-1/4 cup soft caramel candies, unwrapped
2 Periodic edibles Balance 50mg Cannabis Caramels, cut into pieces
1/8 cup toasted coconut (optional) for finishing
Course Sea Salt, for finishing
Pre-heat your oven to 350 degrees F .
Cream together the butter and white sugar until smooth, sift in flour until incorporated (texture may be slightly crumbly, but should hold together).
Line an 9” x 9” baking dish with greased aluminum foil or parchment paper to help lift the squares out easily once complete. Press the shortbread dough evenly into the bottom of the baking dish, smoothing the top out for an even thickness across the dough.
Bake shortbread for 20-22 minutes until set and very lightly browned at the edges. Allow the shortbread to cool completely while preparing the next layers.
Cut both the non-infused caramel candies and your Periodic edibles cannabis caramels into small pieces to aid in melting all the caramels together. Melt the caramel over a double boiler, stirring constantly to incorporate the infused caramels into the non-infused caramel evenly.
Allow the caramel to cool slightly before pouring over the top of the shortbread. Use a spatula to smooth the caramel out evenly across the entire shortbread layer. Place in the fridge to cool and set while preparing the chocolate layer.
Using the same double boiler, melt the chocolate chips until completely smooth. Pour over the cooled caramel layer and use a spatula to smooth out evenly.
Lightly sprinkle the top of the chocolate with the course sea salt and the toasted coconut (or toppings of your choice - get creative! :) ) before allowing to cool and set completely.
Once the layers are completely cooled and solidified, lift the slab out of the baking dish by the foil/parchment paper and use a sharp knife to cut the slab into 20 squares for 5mg doses.
And you’re done! We hope you love this recipe, and feel free to send us any feedback or tag us in your social media pictures (@periodicedibles) if you try this one yourself!
Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.