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Caramel Shortbread Squares
November 18, 2008

I have made this recipe many times and here are my tips: Double recipe, line 9x13 pan with parchment paper to easily lift out finished product. Make caramel exactly as written, but low heat with constant stirring. I have never had a problem. Shortbread should be slightly cooled- mine usually goes from the oven to the freezer and sits for about ten minutes before I pour on the caramel. It will not ruin the shortbread, I promise. I use dark chocolate instead of milk to level off the sweetness of the caramel a bit. I microwave the chocolate exactly as written, but add a tablespoon of butter. This absorbs into and smooths out the chocolate much better than milk. Finally, cut squares while chocolate is still just slightly soft with a heated knife. (I run mine under very hot water then dry it off). These are not difficult, it just takes time to get to the finished product. Bon Appetit!

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