Dessert Bars

Caramel Chocolate Shortbread

Last week, my company had their holiday luncheon and I always look for a new recipe to make and came across this recipe for caramel chocolate shortbread. I love Twix bars and this totally reminded me of them…though better since I accidentally browned the butter while making caramel. It really amp’d up the flavor and added more depth of flavor. I doubt I could do it again and I’m not even sure what I did, but I’m glad it happened. The shortbread layer is light and fluffy, the gooey caramel and a chocolate top – perfection!

Caramel Chocolate Shortbread | Join Us, Pull up a Chair

1 1/3 cup unsalted butter, softened
1/2 cup sugar
2 1/2 cup flour
1 cup unsalted butter
1 cup light brown sugar, packed
4 Tbsp light corn syrup
1 cup sweetened condensed milk
2 cups milk chocolate chips
2 Tbsp unsalted butter

Preheat oven to 350 degrees. Line a 9×13 baking pan with foil, spray with non-stick cooking spray and set aside. To make the shortbread layer, place 1 1/3 cup softened butter, sugar and flour in the bowl of a food processor. Pulse until the mixture becomes crumbly and starts to form a dough. Transfer to the prepared baking pan and press down evenly to form a crust. Bake for 20 minutes or until it starts to brown. Remove from the oven and poke with a fork. Allow to completely cool and then freeze for 30 minutes

To make the caramel layer, combine 1 cup of butter, brown sugar, corn syrup and condensed milk in a heavy 2 quart pot. Bring to a boil and allow to boil for 5 minutes. Remove from heat and then beat with a wooden spoon until the caramel thickens. Remove the frozen shortbread from the freezer and pour the hot caramel over the top. Spread to make an even layer and then refrigerate until this layer has cooled and is firm.

Finally, melt the chocolate chips in a microwavable bowl until the chips start to melt. Add in the remaining two tablespoons of butter and stir until you have a mixture that is spreadable. Pour over the caramel layer and spread evenly. Place back in the refrigerator and chill until this layer is firm. To serve, remove from the pan and cut into small squares.

Source: Your Homebased Mom


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