What’s a mom to do when her youngest texts her a recipe for squares? Make them for Easter dessert, of course. And why not?! There’s everything to love about these Chocolate Caramel Shortbread Bars! They’re quick and easy to make and they freeze well too. *Note: The basis for this variation is at Allrecipes.
Chocolate Caramel Shortbread Bars
Shortbread Layer
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
Caramel Layer
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
Top
2 cups chocolate chips
Method
Preheat oven to 350 degrees F.
In a bowl, mix together butter, white sugar, and flour until crumbly. Press into a 9-inch square baking pan. Bake for 20 minutes.
In a medium saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly. Watch closely, since it can easily burn. Remove from heat and keep stirring for a few minutes until the mixture starts to thicken. Pour over the crust. Cool.
Place chocolate in a microwave-safe bowl. Heat for 10 to 15-second intervals at Power Level 4. Stir and check every 10-15 seconds until it is melted and smooth. Spread it over the caramel. Chill until set.
