Caramel Shortbread Squares

January 7, 2016

 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

 

 

 

 

 

 

Ingredients

2/3 cup butter, room temperature

¼ cup granulated sugar

1¼-cup flour

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)

 

Directions

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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© 2016  by Baked by Bobi

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