Caramel Shortbread Squares

Make these caramel shortbread squares and amaze your friends with the wonderful things that come out of your oven!

This is a very simple recipe for a very delicious shortbread squares.

Melted chocolate chips and homemade caramel are evenly spread over a buttery shortbread crust.

It's best to cut these into small pieces, perfect for one bite - too much of a good thing can be overwhelming!

Be sure to give yourself enough time to let each layer cool completely.

The shortbread crust needs to be firm so that the hot caramel doesn't sink in, and the caramel layer should be firm so that the warm chocolate stays on top.

Caramel Shortbread Squares

1 1/2 cups all purpose flour
3/4 cup unsalted butter, softened
1/2 cup unsalted butter, chilled
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup sweetened condensed milk
2 tablespoons light corn syrup
1 1/4 cups milk chocolate chips

Preheat the oven to 350F.

With an electric mixer, cream the 3/4 cup softened butter with the granulated sugar. Stir in the flour and mix thoroughly.

Press the dough evenly into the bottom of an 8 or 9 inch square baking pan. Prick it lightly a few times with a fork, then bake for about 20 minutes. When it has finished baking, let the crust cool completely. You can refrigerate it uncovered for 15 to 20 minutes, or put it in the freezer for 10 minutes. You can also let the crust cool overnight at room temperature.

In a medium saucepan, combine the 1/2 cup chilled butter with the brown sugar, sweetened condensed milk and the corn syrup. Bring the mixture to a low bowl, stirring or whisking constantly, for about 5 minutes. Remove the pan from the heat, and continue to stir for about another 3 minutes. Set it aside to cool for just a bit.

Melt the chocolate chips, either in the microwave or a double boiler. Stir in just a bit of butter, about 1 teaspoon, or a little milk, and keep the chocolate runny but not hot.

Pour the caramel sauce over the shortbread crust, and spread it evenly over the entire surface. Let the caramel cool completely - it should be firm to the touch.

When the caramel layer has cooled, pour the melted chocolate chips over the top and spread evenly.

Before the chocolate hardens, score the cookies into 1-inch squares. Let the cookies cool a few minutes then use a sharp knife and cut them. Set them on a platter to let the chocolate harden before storing. If the cookies start to crumble when you cut them, put the pan in the freezer for a few minutes and then cut the cookies.

On Your Own - There's no need to gild the lily here, but to really finish these to perfection, sprinkle the top layer of chocolate with coarsely ground pecans, walnuts or almonds. As the chocolate cools, the ground nuts will sink in a little and stick to the top. Unbelievable!

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop