Wow, the Bag Lady has some really great folks who read her blog! If you haven't checked out the comment section in yesterday's post, please do so to find some excellent-sounding recipes.
The Bag Lady is going to share a recipe with you today that she makes very rarely because it is so good, she can't stop herself from sitting down and gobbling half of the pan at one sitting!
Chocolate Caramel Shortbread
1 1/2 C softened butter (divided)
1/2 C sifted icing sugar
1/4 tsp salt
1 1/4 C all-purpose flour
1 can Eagle Brand condensed milk
3 Tbsp corn syrup
1 tsp vanilla
3 squares Baker's semi-sweet chocolate (or unsweetened), melted
Pre-heat oven to 350
In large bowl, beat 1 C butter, sugar & salt 'til fluffy. Add flour - mix well. With floured hands, press evenly into greased 9" square pan. Bake 30 - 35 minutes 'til lightly browned. Cool slightly.
In 2 qt glass measuring bowl with handle, melt remaining 1/2 C butter* in microwave on high for 1 minute. Stir in condensed milk and corn syrup. Microwave on high 6 - 8 minutes (stirring after each minute) 'til it turns a light caramel colour. Stir in vanilla. Spread over shortbread, drizzle with melted chocolate. Chill 'til firm.
Store, covered, at room temperature.
*Be sure to use butter. Stir the milk mixture faithfully and watch carefully so it doesn't burn.
It's worth the effort!