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    Shortbread: Chocolate Caramel Shortbread


    Source of Recipe


    Tom

    List of Ingredients




    1 1/2 cups butter softened, divided
    1/2 cup sifted icing sugar
    1/4 teaspoon salt
    1 1/4 cups all-purpose flour
    1 can sweetened condensed milk
    3 tablespoons corn syrup
    1 teaspoon vanilla extract
    3 squares semisweet chocolate melted

    Recipe



    Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9-inch square pan. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.

    In 2 quart glass measure, with handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1 minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla extract.

    Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.

 

 

 

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