Monday, April 22, 2013
Posted by Lara.
1-1/2 cups butter, softened
1-1/2 cups powdered sugar
3 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. salt
Beat together butter and sugar and add vanilla. Stir in flour and salt until smooth. Press dough into a 9x13-inch baking dish (or up to a 12x16-inch pan) and poke several times with a fork. (How big your pan is, will determine how thick your layers are.)
Bake at 325-degrees for about 22-25 minutes, or until light golden brown. Set aside and allow to cool completely.
1-1/2 cups butter
1-1/2 cups sweetened condensed milk
1-1/2 cups brown sugar
6 Tbs. corn syrup
1-1/2 tsp. vanilla
In a saucepan over low heat, melt butter then stir in remaining ingredients, except vanilla.
Pour caramel over cooled shortbread and allow to set up for several hours or overnight. We placed ours in the fridge to hasten the process.
2 Tbs. shortening
In a medium microwaveable bowl, melt chocolate chips and shortening together on high heat for two minutes, stirring every thirty seconds. Return to refrigerator to set, then cut into bars. Makes about 30 bars.
Store bars in a tightly covered container in the fridge with wax paper between layers. Allow to sit at room temperature for a few minutes before eating.
NOTE: For an extra special treat, try these in a candy mold. We coated the outside of the mold with melted chocolate, allowed it to set up, then placed a very small piece of shortbread (or Rice Krispies) and a spoonful of caramel into the mold and covered it with chocolate. My daughter won a cooking contest with these tasty and pretty treats!
Recipe Adapted from: Boy Cheese Sandwich