Delicious Caramel Shortbread Squares Recipe

Indulge in the irresistible taste of homemade caramel shortbread squares. This recipe combines a buttery shortbread base, luscious caramel filling, and a rich chocolate topping. Perfect for dessert lovers, these squares are a crowd-pleaser at any occasion. They are surprisingly easy to make, and you won't be able to resist their melt-in-your-mouth texture. Enjoy these delicious treats with a cup of coffee or tea for a truly delightful experience.

Ingredients

• For the shortbread base:
• - 1 cup of unsalted butter, softened
• - 1/2 cup of granulated sugar
• - 2 cups of all-purpose flour
• - 1/2 teaspoon of salt
• For the caramel filling:
• - 1 can (14 ounces) of sweetened condensed milk
• - 1/2 cup of unsalted butter
• - 1/2 cup of light corn syrup
• - 1/2 cup of packed brown sugar
• - 1 teaspoon of vanilla extract
• For the chocolate topping:
• - 8 ounces of semi-sweet chocolate, chopped
• - 2 tablespoons of unsalted butter

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan.
2. In a large 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. The dough should hold together when pressed.
4. Press the shortbread dough evenly into the greased baking pan using your fingertips or the back of a spoon.
5. Bake the shortbread crust for 20 minutes in the preheated oven or until lightly golden.
6. While the crust is baking, prepare the caramel filling. In a medium saucepan, combine the sweetened condensed milk, butter, corn syrup, brown sugar, and vanilla extract.
7. Cook the caramel mixture over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
8. Continue to cook the caramel over medium heat, stirring frequently, for about 10-15 minutes or until thickened and the color turns golden brown.
9. Once the crust has baked, pour the hot caramel filling over the crust, spreading it evenly.
10. Return the pan to the oven and bake for an additional 20 minutes.
11. Remove the pan from the oven and let it cool completely on a wire rack. This will take about 2 hours.
12. In a microwave-safe bowl, melt the semi-sweet chocolate and butter together in short bursts, stirring until smooth.
13. Pour the melted chocolate over the cooled caramel layer, spreading it evenly with a spatula.
14. Allow the chocolate topping to set at room temperature or refrigerate until firm.
15. Once the chocolate has hardened, cut the caramel shortbread into squares or bars.
16. Serve and enjoy these decadent caramel shortbread squares!

Interesting Facts