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Caramel Shortbread Cookies Recipe

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This recipe for Caramel Shortbread Cookies, by , is from The Whitmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracey Whitmer - Bellevue, WA
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
1 1/4 C all purpose flour
1/4 C golden superfine sugar

Filling and Topping:
1 3/4 sticks butter
generous 1/2 C golden superfine sugar
3 tbsp corn syrup
14 fl oz canned condensed milk
7 squares bittersweet chocolate broken into pieces

Directions:
Directions:
- Preheat the oven to 350 F. Grease a 9 inch shallow square cake pan and line the bottom with parchment paper. Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes or until golden.

- Meanwhile make the filling. Place the butter, sugar, syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Bring to a boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. Remove the shortbread from the oven, then pour over the filling and chill in the refrigerator until firm.

- To make the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and let cool slightly, then spread over the caramel. Chill in the refrigerator until set.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This cookie taste like a homemade twix bar

 

 

 

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