- 16
Ingredients
- 1 cup butter, salted, room temperature
- 1 cup powdered sugar
- 2 cups flour
- 1 tsp vanilla
- 1 cup butter
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 (14 oz.) can sweetened condensed milk
- dash of salt
- 3 cups milk chocolate chips (a high quality brand works best)
- 1 Tbsp butter
Preparation
Step 1
Preheat oven to 300 degrees F. Spray a 9×13″ pan really well with non-stick cooking spray.
In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Gently press the shortbread dough into the pan. Bake for 28-33 minutes or until the outer crust is lightly golden. Remove from oven and allow to cool completely.
Make the caramel by combining all of the ingredients in a medium saucepan over medium heat. Bring mixture to a rolling boil and continue to cook, stirring constantly until the mixture reaches the soft ball stage. You can use a candy thermometer, or do what I always do and use the ice water method. (**See further instructions for this in the notes below). Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Smooth into an even layer. Allow to sit until caramel sets and then refrigerate for at least 1-2 hours.
For the chocolate, add the butter and chocolate chips to a bowl and use a double boiler (or your microwave at 30 second intervals stirring in between) to melt the chocolate until smooth. Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set. Enjoy! I store the bars in the refrigerator and they last at least a week.