Wednesday, February 10, 2010

Caramel Shortbread Squares

These are oh-my goodness good from and go perfectly with a cup of coffee (or tea if you prefer). Make them to share because a little bit goes a long way, but they are addictive. Made these as teacher gifts before to have them tell me after the holidays that their family had fought over them!

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
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
  3. 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 (Be careful not to burn). Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it is firm. (hard to spread chocolate if it isn't completely cool)
  4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Flour $.25 (Aldi)
Sugar $.10 (Aldi)
Butter $1.20 (Aldi or Meijer)
Brown Sugar $.25 (Aldi)
Sweetened Milk $.75 (Aldi)
Chocolate $1.25 (Aldi)
Corn Syrup - from stock

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