chocolate caramel shortbread

★★★★★ 1
Catherine5414 avatar
By Catherine Thompson Floyd
from Burlington, MI

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

★★★★★ 1
serves 12
cook time 25 Min

Ingredients For chocolate caramel shortbread

  • 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

  • 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.

Categories & Tags for Chocolate Caramel Shortbread:

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