Shortbread in its simplest form. Butter, sugar, flour.
Spread out to cover a 9×13 pan.
Baked and covered with a layer of thick, gooey, buttery milk caramel.
And finally, a little chocolate.
Melted with butter, drizzled and spread over the caramel.
There is nothing left to say.
Caramel Shortbread Squares
Adapted from Julie’s Recipe on AllRecipes.com
- 1 1/3 cup butter, softened
- 1/2 cup white sugar
- 2 1/2 cups all-purpose flour
- 1 cup butter
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 cup sweetened condensed milk
- 2 1/2 cups bittersweet chocolate chips (I used 60% Ghirardelli)
- 2 tablespoons butter
- Preheat oven to 350 degrees F (175 C). Line a 9×13 pan with parchment paper.
- Shortbread: In a medium bowl, mix together 1 1/3 cup butter, white sugar, and flour until evenly crumbly. Press into prepared pan. Bake for 20 minutes. Put warm pan of shortbread in freezer for at least 10 minutes. While it is cooling…
- Caramel: In a medium saucepan, combine 1 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes on low heat, stirring constantly with a wooden spoon. Remove from heat and beat vigorously for about 3 minutes. Pour over cooled crust. Cool until caramel begins to firm.
- Chocolate: Place chocolate and butter 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. Alternately, melt over a double-boiler. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill until chocolate is mostly solid (It will be easier to cut if chocolate is not completely hardened). Cut into 1 inch squares. Keep pieces small as they tend to be very rich.