Chocolate Caramel Shortbread Fingers

By commercecook

Chocolate and caramel create a rich, shortbread candy-like cookie.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons firmly packed brown sugar
• 1 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Topping Ingredients
• 1/3 cup caramel ice cream topping
• 1/3 cup chocolate chips

Preparation

Step 1

Cookie Instructions

Heat oven to 325 degrees. Line 8 inch square baking pan with aluminum foil, extending over edges by 1 inch.
Combine butter, powdered sugar and brown sugar in a 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 inch. Bake for 22-25 minutes or until lightly browned. Lift cookies from pan using aluminum foil ends. Place on a cutting board. Immediately cut into 30 (2 3/4 x 3/4 inch) pieces.

Topping Instructions

Place caramel topping in small pan. Cook over medium heat, stirring constantly, until caramel has slightly thickened (2- 3 minutes). Remove from heat; drizzle caramel over cookies. Cool to lukewarm, then carefully separate. Cool completely.

Melt chocolate chips in a small microwave-safe bowl until softened. Stir until smooth. Drizzle over cooled cookies. Let stand until set.

Note: The original recipe calls for 1/4 cup slivered, browned almonds, coarse lay chopped. They are added immediately after the caramel.