Carmel Shortbread Squares

Sometimes you just need something more than a cookie.  Something with texture.  Depth.  Chewy and gooey-ness.  That is when you need this recipe.  It is a snap to make and will be devoured in less than a day if you’re anything like my house.  Here’s what you’ll need…

Printable Recipe

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 brown sugar

2 tablespoons light corn syrup

1/2 cup sweetened condensed milk

1 cup milk chocolate chips

In a medium bowl mix together 2/3 cup butter, white sugar, and flour until crumbly.  

Press into a 8 inch square baking dish and bake in a 350 degree oven for 20 minutes.

In a saucepan combine 1/2 cup butter, brown sugar, corn syrup and condensed milk and bring to a boil, stirring constantly.  

Let this boil for 5 minutes then remove from heat and stir vigorously with wooden spoon for 3 minutes, then pour onto the crust while it is still warm or cooled completely.

Side note-if you’re like me and tend to get easily distracted and let the carmel sit so long that it’s almost impossible to spread, simple “plop” it out onto the crust, and pop it into the microwave for a a few seconds until it is easier to spread.  Easy solution!  

Allow this to harden (this doesn’t take long at all and can even be sped up even more by sticking it in the refrigerator). Then melt 1 cup milk chocolate chips in a microwave safe bowl in 1 minute intervals stirring each time. Simply spread over carmel and refrigerate the whole thing to allow it to firm up.

Cut into squares and enjoy!  

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