2 tablespoons heavy cream
Step 1—Prep oven and pan:
Preheat your oven to 350° F. Line a 9-inch-square baking pan with parchment paper, allowing extra paper to hang over two sides to create handles. Set aside.
Step 2—Make the shortbread layer:
Using an electric mixer, cream together butter and sugar. Add in the vanilla and salt and blend to combine. Finally, blend in the flour and mix into a crumbly dough. Using hands, form dough into a smooth ball. Press firmly into your prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake for about 15 minutes. You’re looking for the shortbread edges to turn a golden brown. Remove from oven and cool.
Step 3—Make the chocolate-caramel layer:
Warm the little caramel candies, cream, and chocolate chips over medium heat in a small saucepan, stirring until melted. Pour the warm chocolate-caramel mixture over cooled shortbread crust and spread evenly. Chill the pan in the fridge for at least 1 hour. The chocolate-caramel layer must be set before you proceed.
Step 4—Make the Hazelnut Latte Cream:
Using an electric mixer, cream the butter and sugars. Blend in the heavy cream, vanilla, and salt. Blend in the flour. Fold in the chopped and toasted hazelnuts. Spread cream layer onto the
cooled
chocolate-caramel layer. Use the back of a spoon to even out. Place in the refrigerator to chill while you prepare the Sweet Mocha Glaze.
Step 5—Make the Sweet Mocha Glaze topping:
Over a double boiler of simmering water, heat all ingredients until completely melted and smooth, stirring occasionally. Spread the warm glaze over the chilled Hazelnut Latte Cream layer and chill until set, about 1 hour. Using the parchment paper handles, lift the block to a cutting board and slice into small squares, and eat with a
wealth
of joy!
Glazed Pumpkin Spice Latte Muffins
When the chill of fall descends on New York, Clare’s customers demand the return of the Pumpkin Spice Latte Muffins to the Village Blend menu. Clare developed this muffin as a celebration of her customers’ longstanding love of these classic American fall flavors—with a hint of coffee, of course. (Look for it in the muffins’ sweet, finishing glaze.)
12 tablespoons (1½ sticks) unsalted butter, softened
1½ cups firmly packed light brown sugar
2 large eggs, room temperature
¾ cup canned pumpkin (pumpkin puree, not pie filling)
2¼ cups all-purpose flour
2 teaspoons pumpkin pie spice (or make your own, page 363)
¾ teaspoon baking soda
Pumpkin Spice Latte Glaze (page 363)
Step 1—Make the batter:
Preheat oven to 350º F. Line 12 muffin cups with paper liners or grease with butter or oil, or coat with nonstick cooking spray. Set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs and pumpkin puree and mix until well blended. Add in flour, pumpkin pie spice, and baking soda, and mix just until flour is fully incorporated into batter; do not overmix.
Step 2—Bake:
Spoon batter into prepared cups, and bake for 18 to 20 minutes. Muffins are done when a toothpick inserted comes out with no wet batter clinging to it.
Step 3—Glaze:
When muffins have cooled, dip the tops of the muffins into the Pumpkin Spice Latte Glaze to finish.
Pumpkin Spice Latte Glaze
