Caramel Shortbread Squares
This is a new recipe for me. I saw it recently in our local paper and the photo was so tempting I knew I would try it soon. It didn’t disappoint. They remind me of a Twix bar. They are pretty rich so a little 1-inch square goes a long way. I hope you give it a try. Enjoy.
Makes 40 – 1-inch squares
2/3 cup butter, room temperature
¼ cup granulated sugar
½ cup packed light brown sugar
½ cup butter
2 Tbsp. light corn syrup
½ cup sweetened condensed milk
1¼ milk chocolate chips (see note)
Preheat oven to 350 degrees
In a medium bowl or food processor, mix together the 2/3 cup butter, granulated sugar and flour until evenly crumbly. Press into a 9” square baking pan. Bake in preheated oven until lightly browned, about 20 minutes.
In a 2-quart saucepan (preferably non-stick), combine brown sugar, remaining ½ cup butter, the corn syrup and sweetened condensed milk. Bring to a boil. Continue to boil 5 minutes, stirring constantly. Remove from heat and beat vigorously with a wooden spoon about 3 minutes.
Pour over baked crust (warm or cool). Cool until it begins to firm.
Place chocolate in a microwave –safe bowl. Heat on high (100% power) 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over caramel layer and spread evenly to cover completely.
Chill and cut into 1” squares.
Note: As a variation, substitute dark chocolate chips for the milk chocolate and sprinkle with salt flakes.
Store in the refrigerator after cutting into squares.
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