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Caramel Shortbread Squares
September 09, 2004

Fantastic! I made these last night and took the advice of several people and they were incredible. I greased and floured a 9x9 pan and they came out looking just like the picture. It is those of you that used a larger pan that...they came out too thin. I poked holes in the raw shortbread and then cooked for the time stated...then let it cool for only about 10 minutes....then added the carmel mixture (I did add a little extra milk)...let it set up well and then melted the chocolate with a little bit of half and half. I put it in the fridge for about a half hour...scored them and then let them sit in the the fridge all night. I cut them this morning and all I can say is...WOW!!!! They are incredible!!! The shortbread was prefect...the carmel was nice and thick yet very hard in the least and the chocolate just melts in your mouth. It definitely taste similar to a twix bar but so, so much better. Try will be so glad that you did!

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