Caramel Shortbread

Submitted by: Sarah Bannoff, Toronto

“My mom always made this for Christmas when we were kids - it's an absolute family favourite. And it's simple to make!”

Ingredients

  • 1 1/2 cup(s) butter, softened and divided
  • 1/2 cup(s) sifted icing sugar
  • 1/4 tsp(s) salt
  • 1 1/4 cup(s) all-purpose flour
  • 1 can of sweetened condensed milk
  • 3 tbsp(s) corn syrup
  • 1 tsp(s) vanilla extract
  • 3 squares semi-sweet chocolate, melted

Cooking Instructions

  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.

  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.

  3. Stir in condensed milk 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.

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

Prep Time

15

Cook Time

30

Serves

24

Source

It's online now, but we got it from a holiday magazine insert in the 1980s.




Share this recipe