"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chris's Chocolate Toffee Shortbread Recipe

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This recipe for Chris's Chocolate Toffee Shortbread, by , is from The Brain Family Cookbook, 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!

Contributor:  
Contributor:  
Cathy Gessler

Category:
Category:

Ingredients:  
Ingredients:  
Cookie Base:
4 oz. butter
4 oz. flour
2 oz. powdered sugar
Good pinch of baking soda

Caramel:
4 oz. butter
2 T syrup
4 oz. sugar
small can sweetened condensed milk

Topping:
11 squares milk chocolate (Scottish Rich Chocolate)

Directions:
Directions:
Cream butter & sugar for base mixture, add dry ingredients and mix well. Spread into well-greased 9x9" pan and bake at 300 degrees for 20-30 minutes until brown and firm. Melt caramel ingredients in pan and boil gently for 5 min. Pour onto cooked and cooled shortbread. Slowly melt chocolate, pour on top of caramel.

Personal Notes:
Personal Notes:
From Chris

 

 

 

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