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!”


  • 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.

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

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