Chocolate Caramel Shortbread Bars
Source of Recipe
old time recipe
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
Heat the oven to 350 degrees.
Beat the butter and sugar in a bowl on medium speed until creamy, 3 to 4 minutes. Mix the flour and baking powder together and beat into the butter mixture.
Pat the dough into the bottom of a 13x9-inch baking pan. Bake until golden brown, 20 to 25 minutes. Remove from the oven. Let stand until cool.
1/2 cup (1 stick) butter
1/2 cup light brown sugar, packed
3/4 cup sweetened condensed milk
2 tablespoons light corn syrup
Combine the butter, brown sugar, condensed milk and corn syrup in a saucepan and mix well. Bring to a boil over medium heat. Boil, stirring constantly, until a candy thermometer registers 238 degrees, 10 to 12 minutes. Pour over the shortbread layer. Cool.
1 cup chopped pecans, optional
2 cups (12 ounces) semisweet chocolate chips
Toast the pecans in a dry skillet over medium heat, stirring, until lightly browned, 5 to 6 minutes.
Heat the chocolate chips in a double boiler set over, but not touching, simmering water or in a microwave, until melted. Stir to blend. Spread the chocolate over the cooled caramel layer. Sprinkle with the pecans and press them lightly into the chocolate. Let cool before cutting into bars.