Chocolate Caramel Shortbread
Stephen Culley
Great little snack cookies
ingredients
- Cookie:
- 1/2 cup butter softened
- 1/4 cup powdered sugar
- 2 tablespoons packed brown sugar
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Topping:
- 1/3 cup caramel ice cream topping
- 1/4 cup slivered almonds chopped
- 2 ounces milk chocolate, chopped
directions
- 1
Heat the oven to 325. Line 8 inch square baking pan with aluminium foil leaving a 1 inch overhang
- 2
Combine the butter,powdered sugar,and brown sugar in a large bowl. Beat at medium speed scraping bowl often until creamy.Reduce the speed to low, add flour,baking powder,and salt. Beat until well blended.
- 3
Press dough into prepared pan, prick with a fork every 1/2 inch. Bake for 22-25 minutes or until lightly browned.Lift the cookies from pan using aluminum foil. Place on cutting board. Immediately cut into 30 92 3/4 by 3/4 inch) pieces.
- 4
Place caramel topping in small saucepan.Cook over medium heat, stirring occasionally until caramel has slightly thickened (2-3 minutes).Remove from heat and drizzle caramel over cookies. Sprinkle with almonds. Cool to lukewarm, carefully separate.
- 5
Melt the chocolate in small microwave safe dish until soft. Stir until smooth and drizzle over the cookies. Let this stand and set.
Source: Stephen Culley
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