Recipe Wednesday - Chocolate Caramel Shortbread Squares!

Welcome back to recipe Wednesday. I filmed this video last week as I had set out to find a delicious treat to make for my sons teachers as an end of the year thank you! I was sent this recipe by a friend and thought it was worth a shot! Sounded delicious and I sure hope they enjoyed their treat, I know I did! Here is the recipe below and I added a few pictures I took of the process! And be sure to check out our video at the bottom and subscribe to our YouTube channel while you're there!

Chocolate Caramel Shortbread Squares

Shortbread
1 1/3 cup butter, softened
1/2 cup white sugar
2 1/2 cups all-purpose flour

Caramel
1 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 cup sweetened condensed milk

Chocolate
2 1/2 cups milk chocolate chips
1 1/2 tablespoons peanut butter
1 1/2 tablespoons butter


Preheat oven to 350 degrees.
In a large bowl, use a pastry blender to mix together the 1 1/3 cup butter, white sugar, and flour until evenly crumbly.

Gather the dough into a ball and place into a 9 by 13 baking dish.
Press the dough out evenly into the dish and then pierce with a fork.

Bake for 20 minutes.  Set aside to cool.

In a large saucepan, combine 1 cup butter, brown sugar, corn syrup, and sweetened condensed milk.  Bring to a boil, stirring constantly.

Continue to boil and stir for 5 minutes (never stop stirring or it will burn!). Remove from heat and beat vigorously with a spoon for about 3 minutes.

Pour the caramel over the cooled shortbread crust. Place in the fridge until the caramel begins firm.

Place the chocolate and peanut butter in a small sauce pan over low heat.

Stir often until the chocolate is melted and smooth.

Pour chocolate over the caramel layer and spread evenly.

Chill before cutting into squares.