Shortbread Caramel Bars
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
This Shortbread Caramel Cookie will remind you of a Twix candy bar.
Ingredients
  • Shortbread cookie crust
  • 1 ½ cups salted butter at room temperature
  • 3 tbs. brown sugar
  • ¾ cup white sugar
  • 3 ¼ cup flour
  • Caramel
  • 1 cup butter at room temperature, chopped into smaller cubes
  • 1 cup brown sugar
  • 2 cans of sweetened condensed milk
  • 2 tsp. vanilla
  • Chocolate topping
  • 1 12 oz. bag of milk chocolate chips
  • ½ 12 oz. bag of white chocolate chips
Instructions
  1. Cream butter and sugars together until fluffy. Mix in flour.
  2. Use non stick spray on a foil lined cookie sheet or use parchment paper to line the bottom of the pan.
  3. Press cookie dough evenly across the sheet and bake at 325 degrees for 25 minutes.
  4. Let cool completely.
  5. To make the Caramel, use a heavy pot to cook butter, brown sugar and sweetened condensed milk over low heat. Stir constantly at a slight boil until it becomes a medium Caramel color. About 10 minutes. Remove from heat and add vanilla. Pour immediately over cooled cookie crust. Cool completely.
  6. Add the chocolate top this way: After the Caramel has cooled, melt the milk chocolate chips in a microwaveable bowl stirring every 30 seconds until it is just barely warm and melted. Cover the entire surface of the cooled cookie and caramel with the Milk chocolate. Using the same method melt the white chocolate. While milk chocolate is still warm, zig-zag drip white chocolate drizzle about every inch or so making polka dots across the whole sheet.
  7. To blend the two for a decorative top: While chocolates are still warm, use a knife to drag lines through both warm layers of chocolate in straight lines from one side of the pan to the other. This pattern also looks more ornate after the cookies are cut if you slice the pattern on a diagonal. Pick up your knife and draw another parallel line ¾ inch apart from the other. Do this all across the entire pan. Now rotate the pan and make the same pattern perpendicular to the first lines. Do the same action from top to bottom to complete the design. DO NOT OVER MIX,
  8. Let chocolate cool to room temperature before cutting cookies.
Recipe by Table for Fifty at https://tableforfifty.com/shortbread-caramel-bars/