Chocolate Caramel Shortbread Fingers

By luvmybuttonsnbows

Ingredients

• COOKIE:
• 1/2 c. butter, softened
• 1/4 c. powdered sugar
• 2 tbsp. firmly packed brown sugar
• 1 1/4 c. flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• TOPPING:
• 1/3 c. caramel ice cream topping
• 1/4 c. slivered almonds, coarsely chopped
• 2 oz. milk chocolate, chopped

Details

Preparation time 20mins
Cooking time 22mins

Preparation

Step 1

Heat oven to 325°. Line 8-in. square baking pan with aluminum foil, leaving 1-in. overhang.

Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low: add flour, baking powder and salt. Beat until well mixed.

Press dough into prepared pan; prick with fork every 1/2-in. Bake for 22 to 25 minutes or until lightly browned. Lift cookies from pan using aluminum foil. Place on cutting board. Immediately cut into 30 (2 1/4 x3/4-in.) pieces.

Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes). Remove from heat; drizzle caramel over cookies. Sprinkle with almonds Cool to lukewarm, carefully separate. Cool thoroughly.

Melt chocolate in small microwave-safe dish on MEDIUM until soft (1 to 1 1/2 minutes). Stir until smooth. Drizzle over cooled cookies. Let stand until set.