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Caramel Chocolate Shortbread Recipe

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This recipe for Caramel Chocolate Shortbread, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Kostelyk
Added: Thursday, November 27, 2008


4 oz. butter
1 c. flour
1/4 c. sugar
6 oz. butter
1 c. light brown sugar
3 T. light corn syrup
14 oz. sweetened condensed milk
1/2 t. vanilla
7 oz. chocolate chips
1 T. milk
1 T. butter

Grease bottom of 9-inch square pan. Combine butter, flour, and sugar with fork until mixture binds together. Press into pan and bake at 350 for 20-25 minutes.
In saucepan, combine butter, sugar, corn syrup, and condensed milk. Heat gently until sugar is dissolved. Reduce heat, and let simmer 6-8 minutes - stirring until very thick. Pour over shortbread and chill in refrigerator 2 hours.
Place chocolate chips, milk, and butter in microwave until melted. Spread over caramel layer and chill for 2 hours. Cut into squares.




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