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Caramel Shortbread Squares
May 11, 2003

My co-workers and I loved these. Just like homemade twix bars. Helpful suggestions: They pop right out of the pan if you grease *and* flour the pan. The bottom crust is really easy to make in the food processor; just process into coarse crumbs. The caramel is very good, but you need to watch it the whole time and use low heat. I also found that the recipe is better if you cool the shortbread before putting in the caramel. I only cooled these till the caramel was stiff, so the melted chocolate ran over the sides of the bars, making them more like twix. Oh, and be sure to run a knife around the pan before trying to get them out. Happy cooking and eating!

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