Caramel Shortbread Squares Recipe

There comes a day when you feel like baking a comfort snack at home with minimal ingredients stored in your cupboard. Main course and starters are out of the question because your craving for a nice wintery dessert is kicking into high gear and there needs to something that sends those cravings away.

What better way to kick those cravings to the curb with a simple but delicious caramel shortbread squares. The decadence of melted chocolate poured over the base of a caramel layer and shortbread is to die for. It is the most “too good to be true” dessert recipe in our cookbook.

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Square up straight into your mouth

These shortbread cookies are most delightful when served on a wintery evening

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Servings

MetricUS Imperial

Ingredients

• 2/3 cup of butter
• 1/4 cup of white sugar
• 1 1/4 cup of all-purpose flour
• 1/2 cup of butter
• 1/2 cup of packed light brown sugar
• 2 tbsp of light corn syrup
• 1/2 cup of condensed milk
• 1 1/4 cup of chocolate chips

Servings MetricUS Imperial Ingredients 2/3 cup of butter 1/4 cup of white sugar 1 1/4 cup of all-purpose flour 1/2 cup of butter 1/2 cup of packed light brown sugar 2 tbsp of light corn syrup 1/2 cup of condensed milk 1 1/4 cup of chocolate chips

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Instructions

1. Start it off by preheating the oven to 175 degrees C
2. In a bowl, mix 2/3 cup of butter, white sugar and flour until they are well combined and evenly crumbled
3. Press the mixture into a baking pan and bake for 20 minutes
4. Remove from the oven and set aside for cooling
5. Add 1/2 cup of butter to a saucepan and let it melt
6. Then add the brown sugar, corn syrup and condensed milk and bring to a boil.
7. Let it boil for a further 5 minutes.
8. Remove the sauce pan from heat and beat the mixture with a spoon for 3 minutes.
9. Pour this mixture over the baked crust and cool it until it begins to start firming up.
10. Place the chocolate in a microwave safe bowl and heat for 1 minute while stirring at regular intervals.
11. Pour this chocolate on top of the caramel layer
12. Spread evenly and chill
13. Cut into 1 inch squares and serve