Caramel Shortbread The Best Recipes

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Caramel Shortbread

"I were given this recipe from a Scottish pal."

Ingredients :

half cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup floor almonds
three/4 cup butter
three/eight cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high exceptional milk chocolate
1/3 cup toasted and sliced almonds

Instructions :

Prep :	Cook : 16M	Ready in :

Beat 1/2 cup butter and 1/4 cup sugar till pale. Add flour and ground almonds to form a gentle dough.
Press dough right into a eight inch rectangular pan that has been greased and lined with parchment paper. Bake shortbread at 350 ranges F (a hundred seventy five ranges C) for 20 to 25 mins, or until pale golden brown. Leave in pan till cool.
To Make Topping: Cook three/4 cup butter, three/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 mins till it has thickened and has a faded caramel shade.
Spread caramel on cooled shortbread, and permit set approximately 40 minutes. Melt chocolate over low warmth. Spread melted chocolate on pinnacle of caramel and sprinkle on toasted almonds.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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