Caramel Shortbread Squares
Ingredients
- 1 ¼ cups all-purpose flour
- ⅔ cup unsalted butter, softened
- ¼ cup white sugar
- ½ cup unsalted butter
- ½ cup packed light brown sugar
- ½ cup sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 ¼ cups milk chocolate chips
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 C).
- To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
- Bake in the preheated oven until dry and light golden brown, about 20 minutes.
- To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
- Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
- Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.
Source
Original recipe: View Original