Chocolate Caramel Shortbread 1 1/2 cups butter, softened, divided 1/2 cup sifted confectioners sugar 1/4 teaspoon salt 1 1/4 cups all-purpose flour 1 can sweetened condensed milk 3 tablespoons corn syrup 1 teaspoon vanilla extract 3 squares semisweet chocolate, melted
Heat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9-inch square pan. Bake for 30 to 35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1 minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla extract. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
