Wednesday, July 16, 2014


2 cubes butter, softened
1 c powdered sugar
2 c flour
1 tsp vanilla

In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.  Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.  Bake at 300 for 35-45 minutes or until the crust is lightly golden.  Remove from oven and run a knife around the edges of the bars. Allow to cool completely.

2 cubes butter
3/4 c sugar
1 can sweetened condensed milk
4 T corn syrup
Mix in medium saucepan over low-medium heat stirring constantly. It will start to bubble. Cook until golden brown then pour and spread over crust. Set aside to cool.

In the microwave, using short intervals melt 2 cups of milk chocolate chips with a tsp of oil or shortening.  Spread chocolate evenly over the caramel layer. Put tinfoil over and put in fridge for approximately 4 hours or until firm.

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