When I first made these I definitely realized that I had to have patience with the caramel. I’m a really fast paced person and I tend to get a head of myself. The caramel is not hard to handle, but you definitely want to take your time spreading it even. I made mine a little too thick the first time and when I cut them there was caramel everywhere. Also, make sure to refrigerate them for a couple of hours too. Boy oh boy, I tell ya! I have certainly learned a lot about patience with my cooking in the past year!
Check out what our friends from Eat At Allies have to say about this:
“If I have ever made you these Chocolate Caramel Shortbread Squares, it means that I really really like you A LOT!”
These delicious little squares are addicting!
Ingredients
Shortbread
1 1/3 cup butter, softened
1/2 cup white sugar
2 1/2 cups all-purpose flour
Caramel
1 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 cup sweetened condensed milk
Chocolate
2 1/2 cups milk chocolate chips
1 1/2 tablespoons peanut butter
1 1/2 tablespoons butter
Instructions
Preheat oven to 350 degrees.
In a large bowl, use a pastry blender to mix together the 1 1/3 cup butter, white sugar, and flour until evenly crumbly.
Gather the dough into a ball and place into a 9 by 13 baking dish.
Press the dough out evenly into the dish and then pierce with a fork.
Bake for 20 minutes. Set aside to cool.
Now for the caramel…
In a large saucepan, combine 1 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly.
Continue to boil and stir for 5 minutes, never stop stirring or it will burn! If your arm gets tired, delegate the stirring to the nearest child.
Remove from heat and beat vigorously with a spoon for about 3 minutes.
Pour the caramel over the cooled shortbread crust. Place in the fridge until the caramel begins firm.
And now for the chocolate…
Place the chocolate, butter and peanut butter in a small sauce pan over low heat.
Stir often until the chocolate is melted and smooth.
Once the chocolate is melted, pour it over the caramel layer and spread evenly.
Chill for 20 minutes before cutting into squares.
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Quick Tip: Serve with a dollop of whipped cream on top.
Thanks again to Eat At Allies for this amazing recipe.
