Chocolate Caramel Shortbread

1
Catherine Thompson Floyd

By
@Catherine5414

Shortbread cookie crust, rich creamy caramel, chocolate spread atop to tease your tastebuds!

Rating:

★★★★★ 1 vote

Serves:
12
Cook:
25 Min

Ingredients

  • 1/2 c
    butter
  • 1 c
    all purpose flour (generous cup)
  • 1/4 c
    superfine sugar
  • 7 oz
    semisweet or milk chocolate, chopped
  • FILLING

  • 3/4 c
    butter
  • 1/2 c
    superfine sugar
  • 3 Tbsp
    light corn syrup
  • 1-14 oz
    can sweetened condensed milk

How to Make Chocolate Caramel Shortbread

Step-by-Step

  1. Preheat oven to 350 degrees. Grease a shallow 9 inch square cake pan with butter and line with parchment paper.
  2. Place the 1/2 cup butter, flour and sugar in a food processor and process until it starts to bind together. Press into the prepared pan and level the top. Bake for 20-25 minutes, or till golden in color.
  3. Meanwhile, make the filling. Place the butter, corn syrup and condensed milk in a heavy bottomed saucepan and heat gently until the sugar dissolves. Bring to a boil and then reduce heat and let simmer for 6 to 8 minutes, stirring until very thick. Pour over the shortbread and let chill in the fridge for 2 hours or till firm.
  4. Melt the chocolate in a heat proof bowl over simmering water and stir until melted. Let cool slightly and then spread over the caramel. Let chill in the fridge for 2 hours or until set. Cut into 12 pieces. For "just a bite" goodies, cut each of the 12 slices into 2 or 3s.

Printable Recipe Card

About Chocolate Caramel Shortbread

Course/Dish: Cookies




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