Chocolate Caramel Shortbread Fingers

Source: Land O'Lakes "Chocolate, caramel and almonds create a rich, shortbread candy-like cookie."

• Ready In: 42 mins
• Serves: 30
• Yields: 30 cookies

Ingredients

• Cookie Ingredients

• 1⁄2 cup butter, softened
• 1⁄4 cup powdered sugar
• 2  tablespoons brown sugar, firmly packed
• 1 1⁄4 cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt

• Topping Ingredients

• 1⁄3 cup  caramel ice cream topping
• 1⁄4 cup  slivered almonds, coarsely chopped
• 1⁄3 cup  milk chocolate chips

Directions

1. Heat oven to 325°F
2. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
3. Combine butter, powdered sugar and brown sugar in large bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
6. Press dough into prepared pan; prick with fork every 1/2 inch.
7. Bake for 22 to 25 minutes or until lightly browned.
8. Lift cookies from pan using aluminum foil ends.
9. Place on cutting board.
10. Immediately cut into 30 (2 3/4x3/4-inch) pieces.
11. Place caramel topping in small saucepan.
12. Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
13. Remove from heat; drizzle caramel over cookies.
14. Sprinkle with almonds.
15. Cool to lukewarm; carefully separate.
16. Cool completely.
17. Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
18. Stir until smooth.
19. Drizzle over cooled cookies.
20. Let stand until set.