Caramel Shortbread. Discover new finds for everyone in the family at Zulily. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Caramel Shortbread Recipe: Crisp and decadent caramel stuffed shortbread sandwich cookies, made from the perfect butter cut-out cookie recipe!. Oh cookies, why do you have to be so good?! Every year I determine not to make a many Christmas cookies as I did the year before. You can have Caramel Shortbread using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Caramel Shortbread

It's 9 oz of SR Flour.
Prepare 6 oz of Margarine.
You need 3 oz of Caster Sugar.
You need of Topping.
Prepare 6 oz of Margarine.
It's 4 oz of Caster Sugar.
You need 14 oz of Condensed Milk.
You need 1 tbsp of Golden Syrup.
You need of Few drops Vanilla Essence.
You need 6 oz of Chocolate.

And every year, I get started and fail miserably. Once I start baking (and taste-testing) the excitement and sugar rush. I received many wonderful family recipes but, in the end, these Chocolate Caramel Shortbread Squares of Scottish origin won me over. Known as Millionaire's Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate.

Caramel Shortbread step by step

Mix the flour and the sugar and rub in margarine. Tip into a square tin and press down. Bake for 20-25 mins in oven at 160 degrees. Leave until cool..
For the filling - Melt the margarine, sugar and syrup in a saucepan to melt. Then add condensed milk and syrup. Allow to bubble and simmer for 6 mins stirring continuously..
Pour over cold shortbread base. Again leave to cool..
Melt chocolate in a bowl then pour over the caramel. Leave to set.
Then mark into bars!.

To me, they taste just like gourmet Twix bars. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.) I heated the caramel very slowly, used a sugar thermometer just to keep an eye on things and didn't boil it to death. Not only that but I blitzed the gone-wrong caramel shortbread in the food processor and it's made the most amazing crumble topping - delicious with hot, tart fruit and a scoop of ice-cream! Reply While the shortbread is cooling, making the caramel layer. Place all of the caramel ingredients in a large microwave-safe bowl.