Step 1

Instructions

Step 2

Matcha Shortbread

Step 3

Preheat the oven to 325F and line a 9x9inch baking pan with foil

Step 4

In a large bowl, beat together the butter and sugar

Step 5

Then beat in the flour, matcha powder, and salt

Step 6

Pour the shortbread dough into the lined baking pan and bake for 30-35 minutes or until the top is just a pale golden brown

Step 7

Remove from the oven and allow to cool in the pan

Step 8

Miso Caramel

Step 9

Pour the condensed milk, butter, corn syrup, miso, and dark brown sugar in a medium saucepot and stir to slightly combine

Step 10

Heat over low-medium heat until all the ingredients have melted together

Step 11

Then turn the heat to medium high and heat until boiling (make sure to constantly stir the caramel as it heats up to avoid any of it sticking to the bottom of the pot and burning!)

Step 12

Keep stirring the caramel as it boils, until it turns a light caramel color and is thick (220F)

Step 13

Remove from heat and stir for a couple more minutes so that none of the caramel sticks to the bottom

Step 14

Then pour the caramel over the shortbread base and chill in the fridge for 1-1.5 hours

Step 15

Chocolate topping

Step 16

Pour the dark chocolate chips in a microwave safe bowl and microwave at 30 seconds intervals until all the chocolate is melted

Step 17

Repeat with the white chocolate

Step 18

Assembly

Step 19

Remove the set caramel and shortbread from the fridge

Step 20

Pour the dark chocolate on the caramel and smooth it out

Step 21

Then pour the white chocolate over the dark chocolate, in 4 parallel lines across the top

Step 22

Take a toothpick and lightly draw across the top to create a swirl effect

Step 23

Put back in the fridge for another hour or until the chocolate is set

Step 24

Then remove and cut the shortbread into 16 equal pieces and enjoy!