Today is: 10/14/2025

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Chocolate Caramel Shortbread Squares

Yield: 9 x 13 pan

Ingredients:

Shortbread

• 1 1/3 cup butter, softened
• 1/2 cup white sugar
• 2 1/2 cups all-purpose flour

Caramel

• 1 cup butter
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1 can sweetened condensed milk

Chocolate

• 2 1/2 cups milk chocolate chips
• Sea salt, for sprinkling

Directions:

1. Preheat oven to 350° F.
2. Line 9 x 13 pan with parchment paper and butter.
3. Crust:
   • Beat butter until creamy.
   • Add sugar.
   • Add flour until evenly crumbly.
   • Press the dough evenly into a pan and pierce with a fork.
   • Bake for 20 minutes or until golden brown. Set aside to cool.
4. Carmel Layer:
   • In a medium saucepan, combine Carmel ingredients.
   • Heat on medium, stirring occasionally, until the butter is melted.
   • Increase the heat to medium-high and bring to a boil.
   • Boil for 5 minutes stirring constantly with a wire whisk making sure to scrap the bottom and sides of the pan.
   • Remove from heat and beat about 3 minutes.
   • Pour the caramel over the cooled shortbread crust.
   • Place in the fridge until the caramel begins firm.
5. Chocolate Layer:
   • Melt the chocolate in microwave.
   • Spread chocolate over the caramel.
   • Sprinkle sea salt
6. Chill before cutting into squares.