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Shortbread: Chocolate Caramel Shortbread

Source of Recipe

Eagle Brand


Recipe Introduction

"A traditional taste topped with the extra richness of caramel and chocolate."

List of Ingredients

1 1/2 cups (375 mL) butter, softened, divided
1/2 cup (125 mL) sifted icing sugar
1/4 tsp (1 mL) salt
1 1/4 cups (300 mL) all purpose flour
1 can (300 mL) Regular or Low Fat Eagle Brand®
3 tbsp (45 mL) corn syrup
1 tsp (5 mL) vanilla extract
3 squares (85 g) semi-sweet chocolate, melted



Recipe

Beat 1 cup (250 mL) butter, sugar and salt until fluffy.

Add flour; mix well. With floured fingers, press evenly into greased 9-inch (23 cm) square pan. Bake in preheated 350°F (180°C) oven 30 minutes or until lightly browned. Cool slightly.

In 2-quart (2 L) glass measure with handle, in microwave oven, melt remaining 1/2 cup (125 mL) butter on High (100%) 1 minute.

Stir in Eagle Brand and corn syrup. Microwave on High (100 %) 6 to 8 minutes, stirring after each minute or until mixture turns a light caramel colour. Stir in vanilla.

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

YIELD: 24 Cookies