Chocolate caramel shortbread
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter, softened, divided |
| ½ | cup | Sifted cicing sugar |
| ¼ | teaspoon | Salt |
| 1¼ | cup | All purpose flour |
| 1 | can | Sweetened condensed milk |
| 3 | tablespoons | Corn syrup |
| 1 | teaspoon | Vanilla |
| 3 | Squares semi sweet chocolate, melted | |
Directions
Preheat oven to 350F. 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 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining ½ cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 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. Makes 24 bars.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens