St. Patrick's Day Shortbread
CATEGORIES
INGREDIENTS
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 14-oz. can sweetened condensed milk
  • 2 tbsp. light corn syrup
  • 1 tsp. vanilla extract
  • 1 6-oz. bag of chocolate chips
DIRECTIONS
  1. SHORTBREAD: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a
  2. 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
  3. TOFFEE: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
  4. TOPPING: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.