Chocolate caramel shortbread

24 Servings

Ingredients

Quantity Ingredient
1½ cup Butter, softened, divided
½ cup Sifted cicing sugar
¼ teaspoon Salt
1¼ cup All purpose flour
1 can Sweetened condensed milk
3 tablespoons Corn syrup
1 teaspoon Vanilla
3 Squares semi sweet chocolate, melted

Directions

Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining ½ cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars.

Store covered at room temperature. Makes 24 bars.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

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