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Chocolate Caramel Shortbread



  • 1 1/2 cups butter, softened, divided
  • 1/2 cup sifted confectioners' sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 can sweetened condensed milk
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 3 squares semisweet chocolate, melted


  1. Heat oven to 350 degrees F.
  2. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well.
  3. With floured finger, press evenly into greased 9-inch square pan.
  4. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.
  5. In 2 quart glass measure, with handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1 minute.
  6. Stir in sweetened condensed milk and corn syrup.
  7. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color.
  8. Stir in vanilla extract. Spread over warm shortbread. Drizzle with chocolate.
  9. Chill until firm.
  10. Cut into bars.
  11. Store covered at room temperature.

Makes 24 bars


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