Day 6 - Chocolate Caramel Shortbread

I was asked the other day if I am going out and buying all these ingredients or if I am using stuff in my cupboards.. The answer is both. I'm trying to use up my cupboard since I have THREE cupboards stuffed full of baking stuff. So I would like to use it up instead of buying new stuff.. :)
So if you are here looking for a healthy treat, than keep on looking. Today's treat is NOT healthy, not even a little bit. :) While looking online for recipes on eaglebrand.ca, I came across this recipe and as soon as my sister Kelly (HI Kelly and her friends at work who are looking at this instead of working) insisted that I make this and give it to her..



Ingredients:
1 1/2 cups (375 mL) butter, softened, divided1/2 cup (125 mL) sifted icing sugar
1/4 tsp (1 mL) salt
1 1/4 cups (300 mL) all purpose flour
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
3 tbsp (45 mL) corn syrup
1 tsp (5 mL) vanilla extract
3 squares (85 g) semi-sweet chocolate, melted


Beat 1 cup (250 mL) butter, sugar and salt until fluffy.

Add flour; mix well.

With floured fingers, press evenly into greased 9" (23 cm) square pan. ( I used a 9 inch cheesecake pan)


Bake in preheated 350°F (180°C) oven 30 minutes or until lightly browned. Cool slightly.

In 2-quart (2 L) glass measure with handle, in microwave oven, melt remaining 1/2 cup (125 mL) butter on High (100%) 1 minute. Stir in Eagle Brand and corn syrup. Microwave on High (100 %) 6 to 8 minutes, stirring after each minute or until mixture turns a light caramel colour. Stir in vanilla
Spread over warm shortbread.


Drizzle with chocolate.


Chill until firm. Cut into bars. Store covered at room temperature.
Verdict: This was super easy to make. A few extra steps but i think it was definintely worth it. The cookie was nice and light and the caramel was sweet. I would make this again to take to a get together.. Definitely only need a small piece.. Yum! Did I mention how yummy this is? lol Go make it, now.. :)