Caramel shortbread squares were published in Australian Women’s Weekly in the 1970s. The name is supposed to come from Scotland, however. This treat is known by many names: caramel squares, millionaire bars, candy shortcakes, and slices for caramel. Caramel Shortcake Squares has three sections (or layers): Shortbread, Caramel, and Chocolate.
Classic shorts are usually made with 3:2:1 ratio of flour, butter, and sugar. The name shortbread means that the proportion of butter cut into the meat “shortens,” which results in a damp but crumbly cookie. The result is the gluten strands. Shortcakes are unbelievably easy because it only requires butter to be creamed, and sugar to mix with the flour until dough is produced. Store at room temperature in an airtight container. You don’t have to store it in the freezer. At room temperature, the taste of each layer is so much better.
Preparation time: 10 minutes
Cooking time: 25 minutes
⅔ cup butter softened
¼ cup white sugar
1 ¼ cups all-purpose flour
½ cup butter
½ cup packed light brown sugar
2 tablespoons light corn syrup
½ cup sweetened condensed milk
1 ¼ cups milk chocolate chips
1. Preheat oven at about 350 degrees F (175 C).
2. Mix butter, white sugar, and flour in a medium bowl until it is uniformly crumbled. Press into a baking pan of 9 inches square, and bake for 20 min.
3. In a 2-quarter pan combine 1/2 cup of butter, brown sugar, corn syrup, and condensed sweetened milk. Bring to a boil, keep cooking for a further five minutes. Remove and beat vigorously with a wooden spoon for about 3 minutes. Pour over the baked crust (hot or cool) on top. Cool until it gets firm.
4. Place the chocolate in a microwave-safe bowl. Then heat 1 minute and mix until 20 seconds of chocolates are melting. Disseminate the chocolate evenly on the layer of caramel. Chill. Slice into 1-inch squares. It must be small because it’s so rich.
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