Print Recipe

Caramel Shortbread Squares



  • 2/3 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup sweetened condensed milk
  • 1 1/4 cups milk chocolate chips


  1. Heat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together 2/3 cup butter, 1/4 cup granulated sugar and 1 1/4 cups flour until evenly crumbly. Press into 9-inch square baking pan. Bake for 20 minutes.
  3. In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.
  4. Pour over baked crust (warm or cool). Cool until it begins to firm.
  5. Melt chocolate and pour over caramel layer. Cover the layer completely. Chill.
  6. Cut into 48 squares.

Makes 48 squares.

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