Chocolate Caramel Shortbread

Name: Chocolate Caramel Shortbread
Prep time: 15 min
Cook time: 30 min
Yield: 24
Ingredients: 1 1/2 cups (375 mL) butter, softened, divided; 1/2 cup (125 mL) sifted icing sugar; 1/4 tsp (1 mL) salt; 1 1/4 cups (300 mL) all purpose flour; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Original Sweetened Condensed Milk; 3 tbsp (45 mL) corn syrup; 1 tsp (5 mL) vanilla extract; 3 squares (85 g) semi-sweet chocolate, melted

Prep Time 15 mins

Cook Time 30 mins

Serves 24

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) butter, softened, divided
1/2 cup (125 mL) sifted icing sugar
1/4 tsp (1 mL) salt
1 1/4 cups (300 mL) all purpose flour
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
3 tbsp (45 mL) corn syrup
1 tsp (5 mL) vanilla extract
3 squares (85 g) semi-sweet chocolate, melted

Original Sweetened Condensed Milk

Directions

Step 1:

Beat 1 cup (250 mL) butter, sugar and salt until fluffy. Add flour; mix well. With floured fingers, press evenly into greased 9" (23 cm) square pan. Bake in preheated 350°F (180°C) oven 30 minutes or until lightly browned. Cool slightly.

Step 2:

In 2-quart (2 L) glass measure with handle, in microwave oven, melt remaining 1/2 cup (125 mL) butter on High (100%) 1 minute.

Step 3:

Stir in Eagle Brand and corn syrup. Microwave on High (100 %) 6 to 8 minutes, stirring after each minute or until mixture turns a light caramel colour. Stir in vanilla.

Step 4:

Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.