Chocolate Caramel Shortbread

Desserts
Written By Dylan McNaughton
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Ingredients

  • 1 cups butter softened

  • 1 can eagle brand milk

  • ½ sifted icing sugar

  • ½ cup butter

  • 1 ¼ cup flour

  • 1 tsp. vanilla

  • 3 tbsp. corn syrup

  • ½ pkg chocolate chips

  • ¼ tsp. salt

Instructions

Preheat oven at 350°. In large bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. Press evenly into greased 9” square pan. Bake for 20-25 minutes or until lightly browned, cool slightly.   In large measuring dish, melt ½ cup of butter on high for 1 minute in microwave. Stir in eagle brand and syrup, microwave on high for 6-8 minutes. Stirring after each minute or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars store at room temperature.    

Dylan McNaughton
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