Mrs. Claus' Cookbook - Caramel Shortbread

Caramel Shortbread

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From the kitchen of Natalie

This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!

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Recipe Details

Bake Time:

20-25 minutes

Tags:

Good for parties/potlucks, Kid friendly

Ingredients

First Layer:
1 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup butter or margarine

Second Layer:
3/4 cup butter
1/2 cup brown sugar, packed (dark is the best)
2/3 cup sweetened condensed milk
1/4 cup corn syrup

Directions

Preheat oven to 350 degrees.

First layer:

Combine flour, confectioner's sugar and 1/2 cup butter, crumble together well.
Press into an ungreased 8x8 inch pan.
Bake for 20 to 25 minutes.
Take out of oven and cool on a rack or baking sheet.

Second layer:

Melt 3/4 cup butter and corn syrup in a heavy saucepan. Add the brown sugar and the sweetened condensed milk. Mix well; then bring to a boil.
Boil for 4 minutes stirring constantly. It burns very easily when boiling, so watch carefully.
Remove from heat, then beat with a spoon until it thickens and gets blobby. You will need to take a moment rest now and then as you beat it.
Pour the mixture over the first layer, and let chill overnight.
Invert onto plastic wrap (this makes it easier to cut through the bottom).
Cut into squares.

Reviews

mary94523 says:

$ince the first time I made this recipe, it has been a family favorite. However, every year, I am left wondering if I've done something wrong because the caramel doesn't get "gloppy." I always wonder if I should put it back on the heat or if I just need to wait for it to cool completely. Eventually it does get gloppy but it takes a long time.