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Chocolate Caramel Shortbread

Author/Submitted by:
Servings: 24
Categories: Chocolate / Desserts

    1.50 c Butter, softened, divided
    0.50 c Sifted cicing sugar
    0.25 ts Salt
    1.25 c All purpose flour
    1.00 cn Sweetened condensed milk
    3.00 tb Corn syrup
    1.00 ts Vanilla
    3.00 Squares semi sweet
    -chocolate, melted

Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

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