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

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  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.

Reviews

30
  1. 37 Ratings

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Most helpful

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...

Most helpful critical

I have two problems with this recipe: the shortbread crumbles when you try to cut it, and the carmel is waaay too sweet. It smelled great on the stove until I added the sweetend condensed milk ...

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...

I have two problems with this recipe: the shortbread crumbles when you try to cut it, and the carmel is waaay too sweet. It smelled great on the stove until I added the sweetend condensed milk ...

I've made this recipe several times over the past few years and have had tasty success each time :) Be sure to beat the crumb mixture for a long time before pressing into the pan and doing the ...

Fantastic!! My sister calls these "Fake Twix bars". I've made this recipe a couple of different ways including the original and every batch got rave reviews. If you do not have ground almonds, y...

YUM! YUM! YUM! I made these last night and they are WONDERFUL. I'm having a hard time trying to save them for Christmas guests and not eat it all myself. I have NO IDEA what golden syrup is...

I first tried caramel shortbread while living in Northern Ireland. I've wanted the recipe for years!!! This recipe is delicious and soooo easy. Everyone who tried it was ranting and raving about...

Thanks for sharing this recipe. It is a pleasant surprise to find that it doesn't end up sickly sweet. I made this for a function at work and everyone wanted the recipe. Needless to say there wa...