Irresistible Caramel Shortbread Squares Recipe

Ingredients

• 1.25 cups all-purpose flour
• 0.67 cup unsalted butter, softened
• 0.25 cup white sugar
• 0.5 cup unsalted butter
• 0.5 cup packed light brown sugar
• 0.5 cup sweetened condensed milk
• 2 tablespoons light corn syrup
• 1.25 cups milk chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. For the shortbread: Combine flour, softened butter, and sugar in a bowl until a crumbly mixture forms. Press firmly into the base of a 9-inch square baking pan.
3. Bake in the preheated oven for about 20 minutes, or until lightly golden and set.
4. To prepare the caramel: In a saucepan, combine butter, brown sugar, condensed milk, and corn syrup. Bring to a boil over medium-low heat and cook for 5 minutes, stirring constantly. Remove from heat and beat vigorously with a wooden spoon for 3 minutes. Pour evenly over the baked shortbread crust (warm or cool). Let it sit at room temperature for 2-3 hours, until the caramel firms up.
5. Melt chocolate in a microwave-safe bowl in 1-minute intervals, stirring in between, until smooth and completely melted.
6. Pour the melted chocolate over the caramel layer and spread evenly. Refrigerate for approximately 30 minutes, or until the chocolate is fully set. Cut into squares and serve.

Nutrition

• Calories: 148 kcal
• Fat Content: 9 g
• Fiber Content: 0 g
• Sugar Content: 11 g
• Sodium Content: 14 mg
• Protein Content: 1 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g