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Caramel Shortbread
October 26, 2006

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, but I sure did; I drained at least 1/4c of butter from the caramel before spreading it on my shortbread crust; otherwise, I would have had a mushy crust, and the gooey caramel that some complained of. I melted semi-sweet chocolate chips for the topping as I had no milk chocolate in the house; even though I'm a bigger fan of semi-sweet, I think milk chocolate may be better with this so it doesn't mask the flavor of the caramel so much; next time, I would definitely sub brown sugar for white in the caramel mixture to further bring out the flavor. Also, I had to cook the caramel mixture much longer than 5-7 minutes; it was more like 20-25 minutes to get it to the nice golden color I was looking for. This may have been because I had to use light corn syrup as it was all I had. This recipe does take some time; to speed things along, I put the shortbread in the freezer for 20-30 minutes to help with the cooling process, and again to help cool and firm up the caramel, and again to harden the chocolate top. Love the combo of shortbread, caramel, and chocolate; it is somewhat like a Twix bar! Thank you for sharing your recipe, Mary!

  1. 41 Ratings

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