Tuesday, November 19, 2013

Caramel Shortbread Squares

I've seen a number of versions of this recipe, but I choose to make the one I found at Allrecipes.com 

This is definitely one of my favorite holiday treats!! 

These rich little squares are an amazing addition to the holidays. 
With a shortbread crust, caramel center and topped with chocolate...

WHAT'S NOT TO LOVE???  

And they don't take long to make.  May double recipe to bake in a 9" X 13" pan if desired.  (WARNING: If you are making the large batch, be sure you have someone to share with...it's far too easy to eat far too many of these!=) 




CARAMEL SHORTBREAD SQUARES 

2/3 c. butter, softened
1/4 c. white sugar
1-1/4 c. all purpose flour
1/2 c. butter
1/2 c. packed light brown sugar
2 Tb. light corn syrup
1/2 c. sweetened condensed milk
1-1/4 c. milk (or semi sweet) chocolate chips 

Preheat oven to 350*. 

In medium bowl, mix together 2/3 c. butter, white sugar, and flour until crumbly.  Press into bottom of 9" square baking pan (ungreased).  Bake 20 minutes.

In 2-qt. saucepan, put butter, brown sugar, corn syrup and sweetened condensed milk.  Bring to a boil over medium heat. Boil 5 minutes, stirring occasionally so it doesn't scorch. Remove from heat and beat vigorously with wooden spoon for about 3 minutes.  Pour over baked crust. (crust can be warm or cool). Cool until caramel layer begins to firm. 

Place chocolate in microwave-safe bowl. Heat for 1 minute; stir then continue to heat at 20 second intervals, stirring in between, until chocolate is smooth. Pour over caramel layer; spread evenly.  Chill.  Cut into 36 small squares. 

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