Chocolate Caramel Shortbread
By
Catherine Thompson Floyd
@Catherine5414
1
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
- 3/4 c
- butter
- 1/2 c
- superfine sugar
- 3 Tbsp
- light corn syrup
- 1-14 oz
- can sweetened condensed milk
FILLING
How to Make Chocolate Caramel Shortbread
- 1Preheat oven to 350 degrees. Grease a shallow 9 inch square cake pan with butter and line with parchment paper.
- 2Place 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.
- 3Meanwhile, 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.
- 4Melt 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.
About Chocolate Caramel Shortbread
Course/Dish: Cookies
