Chocolate Caramel Shortbread Bars

35

Chocolate Caramel Shortbread Bars

Yield:  8″ x 8″

INGREDIENTS:

  • 2½ sticks butter, divided
  • 1¼ cups flour
  • ¾ cup sugar, divided
  • 1 tablespoon milk
  • 3 tablespoons light corn syrup
  • 14 oz sweetened condensed milk
  • ¼ cup milk chocolate chips
  • ¼ cup white chocolate chips
DIRECTIONS:
  1. Preheat oven to 350 and line an 8×8 inch pan with parchment paper.
  2. In a medium bowl combine ¼ cup sugar and 1 stick of butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool .
  3. In a medium sauce pan melt 1½ sticks of butter with ½ cup sugar. Add corn syrup and condensed milk. Bring to a boil and then decrease to simmer 6-8 minutes or until mixture achieves golden brown color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) Pour caramel onto cooled shortbread. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set.
  4. Melt milk chocolate chips in a microwave-safe bowl. Repeat in a separate bowl with white chocolate chips. Pour milk chocolate over caramel and spread evenly with a rubber spatula or the back of a spoon. Drizzle white chocolate over milk chocolate and swirl with spatula or spoon. Allow chocolate to cool completely before cutting into bars and serving. Store in airtight container

source : lecremedelacrumb

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