Chocolate Caramel Shortbread Fingers
- Ready In:
- 42mins
- Ingredients:
- 9
- Yields:
-
30 cookies
- Serves:
- 30
ingredients
-
Cookie Ingredients
- 118.29 ml butter, softened
- 59.14 ml powdered sugar
- 29.58 ml brown sugar, firmly packed
- 295.73 ml all-purpose flour
- 3.69 ml baking powder
- 1.23 ml salt
-
Topping Ingredients
- 78.78 ml caramel ice cream topping
- 59.14 ml slivered almonds, coarsely chopped
- 78.78 ml milk chocolate chips
directions
- Heat oven to 325°F
- Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
- 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 inch.
- Bake for 22 to 25 minutes or until lightly browned.
- Lift cookies from pan using aluminum foil ends.
- Place on cutting board.
- Immediately cut into 30 (2 3/4x3/4-inch) 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 completely.
- Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
- Stir until smooth.
- Drizzle over cooled cookies.
- Let stand until set.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan