Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Cook time: 25 min
Total time: 25 min
Yield: 12
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

By Catherine Thompson Floyd
@Catherine5414

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

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Chocolate Caramel Shortbread

Step-by-Step

Preheat oven to 350 degrees. Grease a shallow 9 inch square cake pan with butter and line with parchment paper.
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.
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.
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.

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