CARAMEL SHORTBREAD YUMMIES

 

  • Cooking Time: 30
  • Servings: 16
  • Preparation Time: 20

Ingredients

  • 2/3 cup butter, softened
  • 1/4 cup white sugar
  • 1 1/4 cups all-purpose 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

Directions

  • Preheat oven to 350 degrees F
  • In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly.
  • Press into 9" square baking pan.
  • 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.
  • Melt chocolate and pour over caramel layer.
  • Cover the layer completely.
  • Chill. Cut into squares (small because it is rich).
  • Makes 16 servings

Notes

I love shortbread cookies, and adding my own twist to an old favorite!

Categories: Cookies 

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