Caramel Shortbread Tasty Recipes

Sunday, June 16, 2019

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Caramel Shortbread

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

Ingredients :

1/2 cup butter
1/4 cup white sugar
1 cup all-reason flour
1/four cup floor almonds
three/4 cup butter
three/8 cup white sugar
three tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares excessive quality milk chocolate
1/three cup toasted and sliced almonds

Instructions :

Prep :	Cook : 16M	Ready in :

Beat half cup butter and 1/four cup sugar until faded. Add flour and floor almonds to form a tender dough.
Press dough into a eight inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 ranges F (175 stages C) for 20 to 25 mins, or till faded golden brown. Leave in pan till cool.
To Make Topping: Cook three/4 cup butter, three/eight cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring continuously. Boil for 5 to 7 minutes till it has thickened and has a pale caramel colour.
Spread caramel on cooled shortbread, and allow set approximately forty mins. Melt chocolate over low warmness. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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