3 Layers, Rich, Decadent and very fun to make. These lift up the spirits of cookie trays and cookie exchanges. They are rich, so a 8×8 or 9×9 pan will go a long way.
Everything you need to make theses bars is at this link:https://liketk.it/4XLDZ
My Red Fleece Flannel Here:https://rstyle.me/+JjYVjncZeiG58eOdHDdHmw
My Mixer Here:https://rstyle.me/+k4zeSWuzZjQ1-zrZw115VQ
My Jar Scraper Here:https://rstyle.me/+PylLXAYyI_I-Tq2OwYKQog
Millionaire’s Shortbread Caramel Bars
3 Layers, Rich, Decadent and very fun to make. These lift up the spirits of cookie trays and cookie exchanges. They are rich, so a 8×8 or 9×9 pan will go a long way.
Ingredients
Shortbread Crust:
2 cups of flour
1 cup butter room temp.
1/2 cup of sugar
1 egg
1 tsp vanilla extract
Caramel
1 14 oz sweetened condensed milk
1/2 cup of butter
1 cup light brown sugar
1/4 cup of karo syrup
1 tsp vanilla extract
Chocolate Ganache
1 1/2 cups of milk chocolate chips
1/3 cup of heavy cream
pinch of sea salt to sprinkle on top
Instructions
Preheat oven to 350 degrees. Spray or line a 9×9 pan. In mixer, cream the butter, add sugar and vanilla and beat util fluffy. Add egg and flour until combined. Transfer to prepared pan and press into a even layer. Bake for 22 minutes or until golden brown. While this is baking, combine caramel ingredients in sauce pan, over medium heat whisk continuously until it bubbles and turns a rich color, about 225 degrees. Pour over the shortbread base and smooth out over the crust. Chill for 10 minutes until caramel sets. In a microwave bowl, combine the chocolate chips and heavy cream. Microwave at 30 second intervals until melted, pour over the caramel layer, smooth and then sprinkle with sea salt. I placed it back in the cooler before I cut them as I found it easier to cut when they are cool.