Caramel Chocolate Shortbread

Linda Griffith


This is a wonderful recipe to have on hand when company comes over...They are so good. I wanted to share this recipe with you because I have enjoyed it so much over the years. I hope you will too.


★★★★★ 2 votes

12 shortbreads
10 Min
25 Min


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4 oz
butter, softened
3/4 c
all purpose flour
1/3 c
light brown sugar


6 oz
2/3 c
light brown sugar
3 Tbsp
1 can(s)
sweetened condensed milk
7 oz
sweet chocolate, broken into pieces

How to Make Caramel Chocolate Shortbread


  • 1Place the butter, flour and sugar in a food processor and process until it begins to bind together. Press the mixture into a greased and floured 9 inch square pan and smooth the top. Bake in a preheated oven 350 degrees for 20-25 minutes or until golden.
  • 2Meanwhile, make the filling. Place the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to a boil and simmer for six to eight minutes, stirring constantly, until the mixture becomes very thick. Pour over the shortbread base and leave to chill in the refrigerator until firm.
  • 3Melt the chocolate and cool. Then spread over the caramel. Chill in the refrigerator until set. Cut the shortbread into 12 pieces with a sharp knife and serve.

Printable Recipe Card

About Caramel Chocolate Shortbread

Course/Dish: Cookies

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