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Salted Caramel Chocolate Shortbread Recipe

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This recipe for Salted Caramel Chocolate Shortbread, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannie Butcher


2/3 C butter (softened)
1/4 C sugar
1-1/4 C flour

1/2 C butter
1/2 C brown sugar
2 Tbsp light corn syrup
1/2 C sweetened condensed milk

1 bag milk or dark chocolate chips
1/2 tsp coarse salt

Preheat oven to 350. Grease 9x11 baking dish and line with parchment paper. Grease paper.

Mix together shortbread ingredients until crumb-like consistency. Press into greased pan and bake 20 minutes. Shortbread should be lightly browned around edges.

Make caramel - Melt butter in medium saucepan over medium heat. Add brown sugar, corn syrup and sweetened condensed milk. Bring mixture to a boil, stirring continually. Boil 5 minutes. Keep stirring. Remove from heat and pour over baked shortbread. Spread it out evenly, then top with chocolate chips. Let chips sit on hot caramel for 1 minute, then spread evenly over caramel.

Let cool, then lightly sprinkle the salt on top.

Cool completely, then lift out of pan and cut into squares.




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