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Chocolate Caramel Shortbread Fingers




Source of Recipe


Internet


List of Ingredients




Cookie
1/2 cup butter, softened
1/4 cup powdered sugar
2 tablespoons firmly packed brown sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Topping
1/3 cup caramel ice cream topping
1/4 cup slivered almonds, coarsely chopped
2 ounces milk chocolate, chopped



Recipe



Heat oven to 325degrees F. Line 8 inch square baking pan with aluminum foil leaving a 1 inch overhang. Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low, adding flour, baking powder and salt, beating until smooth. Press dough into prepared pan, prick with fork every 1/2 inch. Bake for 22 to 25 minutes or until lightly browned. Lift cookies from pan, using aluminum foil. Place on cutting board. Immediately cut into 30(2 3/4 X 3/4 inch) pieces. Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, until caramel has slightly thickened, (about 3 minutes). Remove from heat and drizzle caramel over cookies. Sprinkle with almonds. Cool and separate. Melt chocolate until soft, using microwave or stovetop. Stir until smooth, drizzle over cooled cookies. Let stand until set.