New Menu Caramel Shortbread :: You Have To Try

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Caramel Shortbread

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

Ingredients :

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

Instructions :

Prep :	Cook : 16M	Ready in :

Beat half cup butter and 1/4 cup sugar until light. Add flour and floor almonds to shape a smooth dough.
Press dough right into a 8 inch rectangular pan that has been greased and covered with parchment paper. Bake shortbread at 350 stages F (175 levels C) for 20 to 25 mins, or till faded golden brown. Leave in pan until cool.
To Make Topping: Cook 3/four cup butter, three/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low warmness. Bring to a boil, stirring constantly. Boil for five to 7 mins till it has thickened and has a light caramel colour.
Spread caramel on cooled shortbread, and allow set about 40 minutes. Melt chocolate over low warmth. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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