Caramel Shortbread Squares

I'm a huge fan of caramel, and even bigger a fan of easy confectionery! This has both of those in spades. I just munched on the first piece and it's so delicious! I like Millionaire's Shortbread, because it sure is posh enough!

I'm a cook, but I'm not a baker, so I was certain I'd screw these up, but thankfully everything turned out WONDERFULLY.I read through the reviews to get a sense of where people commonly had issues, and the changes I made were that I buttered the pan prior to adding the shortbread, by doing this it prevented everything from sticking to the pan (some people used parchment paper). I cooked the caramel on lower medium heat and started by melting the butter first, then adding the rest of the wet ingredients together and then the brown sugar last, I stirred constantly with a whisk or spoon and kept my heat at medium low, I never quit stirring until I was pouring the caramel on top of the shortbread, and it turned out absolutely perfectly. I melted the chocolate in a hot water bath (heated water in a bowl and then submerged a pyrex measuring cup with the chocolate chips in it into the bowl so they'd melt inside of the measuring cup from the heat the water provides through the glass) and they melted within a couple of minutes with some stirring. I also used coarsely ground Himalayan salt on top of the chocolate before I let it cool - it's a fabulous addition, and I highly recommend, it's a perfect salty compliment to the sweetness.I used a knife heated with warm water to cut my squares and it went smoothly as long as I kept the knife warmed.I stored everything in a plastic Tupperware so the shortbread softened quite a bit, and now I have a huge container of these decadent sweets to enjoy through New Years!I'm saving this recipe and I will make it again and again, and I recommend you give it a try if you're thinking about it and these sound good. You can do it!!I bet finely chopped walnuts would be a good topping too, maybe even in addition with the coarse salt.

It took way longer than 20 minutes with all the cooling in between. But still easy and good. I used less sugar and didn’t have corn syrup so subbed agave syrup and honey for the caramel layer. Also used a whole bar of dark chocolate melted over stovetop. Would’ve liked some salt in the shortbread or on top.

These are disgustingly sweet. I kid u not. I doubled the recipe (used 9x13). Shortbread took 30 mins or so in oven. It will be 'soft' when you take it out of oven (don't worry, it will firm up as it cools). Loved em but too rich - the milk choc on top should be semi-sweet or dark or mix as many others have pointed out. They're great, but seriously I probably have 100 cavities now after having a few. Great recipe!

This recipe is CRAZY FABULOUS!!!!!

Mine didn't come out quite as pretty as the ones in the picture, but no one seemed to mind! Next time I'll let the caramel cool completely before adding the chocolate