CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
CARAMEL SLICE SQUARES
An old family favorite that is delicious and irresistible. This old fashioned recipe is one that is always requested to be on the Christmas goodie tray. A great hit at the potlucks.
Provided by Gerry
Categories Dessert
Time 17m
Yield 12-18 serving(s)
Number Of Ingredients 13
Steps:
- BASE- Line bottom of a 9x9 pan or 6 1/2 x 10 pan with graham wafers, cutting to fit if necessary.
- FILLING- In pot add butter or margarine, sugar, milk, and beaten egg.
- CAREFULLY bring to a boil, then turn down heat, stirring all the while until well dissolved and begins to thicken.
- Take off heat, add the Graham Wafer crumbs, coconut and the walnuts.
- Spread on base, top with the Graham Wafers cutting to fit if necessary and frost with white Butter Icing.
- WHITE BUTTER ICING.
- Cream butter, add the milk and vanilla.
- Add icing sugar gradually to mixture until you have a nice spreading consistency adding more if needed.
- NOTE- When frosting the cake I use just enough icing to nicely cover the cake.
CARAMEL SQUARES
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
Provided by Millereg
Categories Bar Cookie
Time 1h5m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7 x 11 shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
CARAMEL SQUARES
Candy or cookie...you decide.
Provided by Daniel C.
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
- Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
- Press half of mixture into baking pan and bake for 8 minutes.
- Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
- Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 36.3 g, Cholesterol 3.2 mg, Fat 14.6 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.5 g, Sodium 207 mg, Sugar 25.9 g
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
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