Monday, August 13, 2012

Caramel Shortbread Bars

The Sixers' Nana  loved Scottish shortbread. While searching for a recipe for the basic shortbread cookie, I came across these bars... they seem too good to be true!

What you'll need:
{Recipe can be doubled, if so, use a 13 x 9 pan}

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups flour

1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
1 Tb butter

  1. Preheat oven to 350*F. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan, that has been lined with wax or parchment paper. Bake for 20 minutes.
  2. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
  3. You can use a double boiler or place chocolate & 1 Tb butter in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 10 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares with a hot Chef knife that is dry.

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