Thursday, February 5, 2015


Shortbread Base:
2 cups self-rising flour, sifted
3/4 cup butter, softened
3 tbsp fine granulated sugar
1-2 tbsp milk

Preheat oven to 325 degrees.
Grease a 9 X 13-inch baking pan; set aside.

Cream butter and sugar together; add the flour and just enough milk to form a dough. Refrigerate for 30 minutes.

Remove dough from refrigerator and cut into four pieces. Roll each piece into a thin rectangle on a floured surface using a floured rolling pin. Join the pieces together in the baking pan and press firmly to completely cover the bottom of the pan. Prick with a fork.

Bake shortbread for 25 to 30 minutes until light golden brown.

Caramel Layer:
1/2 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup sugar
2 tbsp golden cane syrup
1-oz pretzels, roughly chopped

Combine all the caramel ingredients, except pretzels. together in a heavy saucepan; place over medium to low heat and stir constantly until mixture boils. Boil 6 to 7 minutes, stirring constantly, until caramel thickens enough to leave side of the pan. Remove from heat and fold in the pretzels. Using a knife, spread the caramel layer over the cooled shortbread layer.

Chocolate Topping:
6 tbsp butter
1 cup milk chocolate chips

When the caramel has set, melt the butter and chocolate in the top of a double boiler over low heat. Remove from heat and stir until smooth. Cool slightly then spread evenly over the caramel layer.

When caramel is firm, cut into 2 1/2 dozen squares.

Note: File Photo

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