Monday , 23 April 2018

TSB Holiday Cookies: Raising the Bar

Don’t have time to bake drop or cutout cookies? These shortbread bars only take 20 minutes from start to finish.

The three layers in caramel shortbread squares combine crunchy shortbread and a layer of firm, sticky caramel all covered in a milk chocolate top.
The end product is sinfully delicious, but what better time to indulge than during the holidays?

Happy baking!



Caramel Shortbread Squares


    2/3 cup butter, softened
    1/4 cup white sugar
    1 1/4 cups all-purpose flour
    1/2 cup butter
    1/2 cup packed light brown sugar
    2 tablespoons light corn syrup
    1/2 cup sweetened condensed milk
    1 1/4 cups milk chocolate chips


Preheat oven to 350 degrees F (175 C).
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked, cooled crust.
Cool until it begins to firm.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Tips:  Double the recipe and bake in a 9 x 13 pan. Let shortbread layer cool completely before adding caramel layer. Place it in the freezer for 10 – 15 min to speed up the process.
Recipe from

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