Delicious Caramel Shortbread Recipe

Caramel Shortbread is a classic treat that combines a buttery shortbread base, a rich layer of homemade caramel, and a luscious chocolate topping. This indulgent dessert is perfect for any occasion, whether you're hosting a party or just wanting to satisfy your sweet tooth. With a crisp and buttery base, a gooey caramel filling, and a smooth chocolate layer, this recipe is guaranteed to please everyone.

Ingredients

• For the Shortbread:
• - 1 cup (2 sticks) unsalted butter, softened
• - 1/2 cup granulated sugar
• - 2 cups all-purpose flour
• - 1/4 teaspoon salt
• For the Caramel:
• - 1 cup unsalted butter
• - 1 cup packed light brown sugar
• - 1 can (14 ounces) sweetened condensed milk
• - 1/4 cup light corn syrup
• - 1 teaspoon vanilla extract
• For the Chocolate Topping:
• - 8 ounces semisweet chocolate chips
• - 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually add the flour and salt to the butter mixture, mixing until well combined.
4. Press the shortbread mixture into the prepared baking dish, forming an even layer. Prick the surface with a fork to prevent air bubbles.
5. Bake the shortbread crust in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
6. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, sweetened condensed milk, and corn syrup.
7. Stir constantly until the mixture reaches a boil. Reduce the heat to low and continue cooking for 5 minutes, stirring occasionally.
8. Remove the caramel mixture from the heat and stir in the vanilla extract. Pour the caramel over the cooled shortbread crust, spreading it out evenly.
9. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring between each interval, until smooth.
10. Pour the melted chocolate over the caramel layer, spreading it out evenly with a spatula.
11. Place the dish in the refrigerator for at least 2 hours, or until the chocolate is set.
12. Once the chocolate has set, remove the caramel shortbread from the refrigerator and let it sit at room temperature for a few minutes before cutting into squares.
13. Serve and enjoy!

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