DAY 34: Caramel Shortbread Squares
This looks so chewy and buttery chocolaty good! I’m picturing it even cut out with cookie cutters instead of squares. Maybe a few holiday novelties sprinkled on top before the chocolate gets firmed on top. Then of course you’ll have the little bits that didn’t make it into the cut-out that are screaming your name leftover as you’re packaging a box up for family or friends, the mailman, the teachers at school, etc. 🙂
2/3 c. butter, softened
1/4 c. white sugar
1-1/4 c. all purpose flour
1/2 c. butter
1/2 c. packed light brown sugar
2 Tb. light corn syrup
1/2 c. sweetened condensed milk
1-1/4 c. milk (or semi sweet) chocolate chips
Preheat oven to 350*.
In medium bowl, mix together 2/3 c. butter, white sugar, and flour until crumbly. Press into bottom of 9″ square baking pan (ungreased). Bake 20 minutes.
In 2-qt. saucepan, put butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil over medium heat. Boil 5 minutes, stirring occasionally so it doesn’t scorch. Remove from heat and beat vigorously with wooden spoon for about 3 minutes. Pour over baked crust. (crust can be warm or cool). Cool until caramel layer begins to firm.
Place chocolate in microwave-safe bowl. Heat for 1 minute; stir then continue to heat at 20 second intervals, stirring in between, until chocolate is smooth. Pour over caramel layer; spread evenly. Chill. Cut into 36 small squares.
COUPONS FOR INGREDIENTS:
All-Purpose Flour: $1/1 Hodgson Mill Flour or Cornmeal printable
Light Corn Syrup: $0.40/1 Karo Syrup, exp. 12/24/14 (RP 11/10/13)
Milk (or semi sweet) Chocolate Chips: 1/3 Hershey’s, Reese’s or Heath Baking Chips printable, $0.50/2 Nestle Toll House Morsels printable, $0.75/2 Nestle Toll House Morsels (Giant Eagle), $1/1 Chatfield’s Product (Giant Eagle)