Caramel Shortbread Squares

by Sheryl

Prep time: 10 min | Cooking: 25 min | Total: 35 min | Servings: 40 | Yield: 1 – 9×9 inch pan

Caramel Shortbread Squares is so rich, I mean the flavor is so rich. I found that recipe in the cookbook diary for my grandmother. My mom told me that my grandmom started her cookbook diary when she was 13 years old. Imagine how many recipes she wrote in there, I can say thousands of recipes that I need to try. My grandma is so sweet and very skilled in the kitchen, so I get excited whenever we visit her in our hometown. I like watching her in the kitchen preparing our food because she’s so cute. I guess I take my love for cooking and baking from my grandmom. This recipe, however, is a masterpiece. I tried making this with her, and it was beyond what I imagine.

Ingredients:

⅔ cup of butter softened
¼ cup white sugar
(1 ¼) cups all-purpose flour
½ cup butter
½ cup packed light brown sugar
2 tbsp light corn syrup
½ cup sweetened condensed milk
(1 ¼) cups milk chocolate chips

Directions:

1. Preheat the oven about 350 degrees F (175 C).

2. Mix 2/3 cup butter, white sugar, and flour in a medium bowl until evenly crumbly. Press into a 9-inch square baking pan, bake for 20 minutes.

3. Combine a 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk in a 2-quart saucepan. Take to boil. Continue to simmer for 5 minutes. Take away from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.

4. Add and place chocolate in a microwave-safe bowl. Heat for a minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour the chocolate over the layer of caramel and spread evenly to cover completely. Let it chill, then cut into 1-inch squares. These must be small, as they are so rich.

Nutrition Facts:

Per Serving: 119 calories; 44 mg sodium; 13.2 g carbohydrates; 1.1 g protein; 7.3 g total fat; 17 mg cholesterol.

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