Caramel Shortbread

Caramel Shortbread

30

"I got this recipe from a Scottish friend."

Ingredients

servings 380 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
  2. Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
  3. To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
  4. Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
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Reviews

30
  1. 37 Ratings

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FINALLY GOT IT RIGHT!! after using at least 4 different recipes for these squares, this one is the only one that worked!! I did make sure I read all reviews first for this any other same type re...

I have made this recipe every year now for 3 years and each year I'm asked to share it. I've made one change - I substitute brown sugar (lightly packed) for the white sugar, which I feel gives...

As is, the recipe is a 4-star, but I think it can be made into a 5-star. Other reviewers didn't mention having any trouble with an excess pool of butter forming after the caramel was cooked, bu...