Chocolate Caramel Shortbread

For my birthday last year, my brother and sister-in-law got me three delightful specialty cookbooks.  One was a salute to whoopie pies and the other two to general sweet treats.  I have made (and shared) a few treats but today I share my favorite thus far.  I find myself loving it not only for it’s flavor but it’s simplicity.  It looks gorgeous once you serve it and, if your guests are like mine, most find it quite impressive.

You may alter the recipe by sprinkling coarse salt over the top before the chocolate hardens if you have found yourself on board the sweet/salt train of late.


1/2 +3/4 c. butter
heaping 1 c. all-purpose flour
heaping 1/4 + heaping 1/2 c. baker’s sugar
7 oz. semisweet chocolate, broken into pieces
3 Tbsp. dark corn syrup
14 oz. condensed milk

Preheat oven to 350.  Grease and line with parchment paper the bottom of a 9-inch square pan. 

Put butter, flour and sugar in a food professor and process until the mixture starts to bind together.  Press into the pan and level the top.  (I roll an orange over the mixture to even it out)  Bake for 20-25 minutes until golden. 

While baking, place remaining butter, remaining sugar, corn syrup and condensed milk in a heavy bottom pan.  Heat gently until the sugar has melted.  Bring to a boil then reduce the heat and let simmer for 6-8 minutes, stirring until very thick.  (I used a double boiler the first time I made caramel.  It’s an easy way to insure you don’t burn it.)  Pour over shortbread and let chill in the refrigerator for 2 hours or until firm. 

Finally, melt the chocolate and let cook, then spread over the caramel.  (This is where I sprinkled a small amount of coarse salt over the chocolate.)  Put back into refrigerator for 2 hours or until set.  Cut shortbread into 1 inch squares using a sharp knife and serve. 

To make pretty pieces you must have a very sharp knife.  I also dipped mine in boiling water before each cut.




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Posted in Baking, Delicious | 1 Comment »

One Comment

  1. wgcox says:

    In Scotland this is called Million Dollar Shortbread or Millionnaire’s Shortbread. It brings back some very special memories of my time there. It is one of my all time favorites. Thank you, thank you, thank you for this recipe. A+

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