Chocolate Caramel Shortbread Fingers
1/2 c. Land 'O Lakes butter, softened
1/4 c. powdered sugar
2 Tb. firmly packed brown sugar
1 1/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1/3 c. caramel ice cream topping
1/4 c. slivered almonds, coarsely chopped
2 oz. milk chocolate, chopped
Heat oven to 325º. Line 8" square baking pan with aluminum foil leaving a 1" overhang.
Combine butter, powdered sugar and brown sugar in lrg. bowl. Beat at med. speed, scraping bowl often, 'til creamy. Reduce speed to low; add flour, baking powder and salt. Beat 'til well mixed.
Press dough into prepared pan; prick with fork every 1/2". Bake for 22-25 min. or 'til lightly browned. Lift cookies from pan using aluminum foil. Place on cutting board. Immediately cut into 30 2 3/4" X3/4" pieces.
Place caramel topping in sm. saucepan. Cook over med. heat, stirring constantly, 'til caramel has slightly thickened (2-3 min.). Remove from heat; drizzle caramel over cookies. Sprinkle with almonds. Cool to lukewarm; carefully separate. Cool completely.
Melt chocolate in sm. micro-safe dish on Med. 'til soft (1-1/2 min.). Stir 'til smooth. Drizzle over cooled cookies. Let stand 'til set.
Pairs Well With
Chocolate, caramel and almonds create a rich, shortbread candy-like cookie! Mmmmmmm!