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  • Chocolate Caramel Shortbread Bars

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    Chocolate Caramel Shortbread Bars
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. softened butter - (2 sticks)
    • 1/2 c. sugar
    • 2 c. flour
    • 1 tsp baking pwdr
    • 1/2 c. butter - (1 stick)
    • 1/2 c. light brown sugar - (packed)
    • 3/4 c. sweetened condensed lowfat milk
    • 2 Tbsp. light corn syrup
    • 1 c. minced pecans (optional)
    • 2 c. semisweet chocolate chips - (12 ounce)

    Directions

    1. For the Shortbread Layer: Heat the oven to 350 degrees. Beat the butter and sugar in a bowl on medium speed till creamy, 3 to 4 min. Mix the flour and baking pwdr together and beat into the butter mix. Pat the dough into the bottom of a 13- by 9-inch baking pan. Bake till golden, 20 to 25 min. Remove from the oven. Let stand till cold.
    2. For the Caramel Layer: Combine the butter, brown sugar, condensed lowfat milk and corn syrup in a saucepan and mix well. Bring to a boil over medium heat. Boil, stirring constantly, till a candy thermometer registers 238 degrees, 10 to 12 min. Pour over the shortbread layer. Cold.
    3. For the Chocolate Layer: Toast the pecans in a dry skillet over medium heat, stirring, till lightly browned, 5 to 6 min. Heat the chocolate chips in a double boiler set over, but not touching, simmering water or possibly in a microwave, till melted. Stir to blend. Spread the chocolate over the cooled caramel layer. Sprinkle with the pecans and press them lightly into the chocolate. Let cold before cutting into bars.
    4. This recipe yields 48 bars.

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