Today's recipe is another recipe from All Recipes: Caramel Shortbread Squares. I call them Choco-Caramel-Shortbread Squares bc, well, duh, they do have chocolate in them and you want to know that kind of thing up front. Kevin makes these and they are always a huge hit. They're very rich, so you can cut them into small squares. A nice hostess gift or general food gift. Changes/notes in italics.
This recipe is made in stages, e.g., the caramel layer has to set before you can put on the chocolate layer. So take that into account.
INGREDIENTS
- 2/3 cup butter, softened
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup sweetened condensed milk
- 1 1/4 cups milk chocolate chips (sometimes Kevin uses semi-sweet chips or a mix of milk and semi-sweet chips)
DIRECTIONS
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes, stirring continuously. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes (Kevin doesn't do this). Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Bon appetit!
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