Caramel Shortbread Squares
Ingredients:
For the Shortbread:
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
For the Caramel Layer:
1/2 cup unsalted butter
1/2 cup packed brown sugar
2 tbsp light corn syrup
1/2 cup sweetened condensed milk
For the Chocolate Layer:
1 1/2 cups semisweet chocolate chips
1 tbsp coconut oil or butter
Instructions:
Preheat oven to 350F 175C and grease an 8×8-inch or 9×9-inch baking dish.
To make the shortbread, cream together butter and sugar until light and fluffy. Gradually mix in the flour until crumbly.
Press the shortbread mixture evenly into the prepared dish. Bake for 20-25 minutes or until lightly golden. Let cool.
To make the caramel, combine butter, brown sugar, corn syrup, and condensed milk in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat and simmer for 5 minutes until thickened.
Pour the caramel evenly over the cooled shortbread and let it set.
For the chocolate layer, melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring in between until smooth.
Spread the melted chocolate over the caramel layer. Allow it to set completely before cutting into squares.
These caramel shortbread squares are a decadent delight with layers of buttery, gooey, and chocolatey goodness!
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