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Ingredients
| salted butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 1/4 cup |
| light brown sugar (packed): 2 Tbl (firmly packed) |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
| butterscotch or caramel topping: 1/3 cup |
| almonds (slivered): 1/4 cup (coarsely chopped) |
| milk chocolate chips: 1/3 cup |
Chocolate Caramel Shortbread Fingers
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
22 min -
Servings
30 serving(s)
Tags
- 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.