March 15, 2006

Caramel Shortbread Squares

I would love to tell you how January 6th became National Shortbread Day, but alas, I could find nothing online. Some things just are what they are.

I decided to make a tarted up version of shortbread, as my first attempt last year failed miserably. The results were delicious!

Caramel Shortbread Squares (Recipe from

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 light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

1.Preheat oven to 350 degrees F. Mix together 2/3 cup butter, 1/4 cup sugar and 1 1/4 cup flour until mixture is crumbly. Press into a 9" square baking pan. (I used a small loaf pan because I wanted a thicker cookie) Bake for approximately 20 minutes.

2.In a saucepan, combine 1/2 cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil, using the lowest heating setting possible. Boil on very low heat for 5 minutes, stirring constantly and checking for scorching. Remove from heat and beat with a wooden spoon for about 3 minutes. Pour over baked crust (either warm or cool). Cool until it begins to firm.

3.Melt chocolate (I added just a dab of shortening) and pour over caramel layer. Chill. Cut into squares. (It can be a bit tricky to loosen from edges of pan) Makes approximately 48 small servings.