This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Caramel Shortbread
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- #59127
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup butter, softened, divided
1/2 cup sifted icing sugar
1/4 teaspoon salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 tablespoons corn syrup
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted
directions
Preheat oven to 350 degrees F.
In a large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour and mix well.
With a floured finger, press evenly into greased 9-inch square pan. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.
In a 2 quart glass measure with handle, in microwave oven melt remaining 1/2 cup butter on HIGH for 1 minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla extract.
Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.
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nutrition data
Nutritional data has not been calculated yet.
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