Description
This delightful dessert features a buttery shortbread base, topped with a luscious layer of gooey caramel, and finished off with a smooth chocolate topping.
Ingredients
Scale
- 1½ cups All-Purpose Flour
- ½ cup Butter, softened
- ¼ cup Sugar
- ½ cup Brown Sugar
- 1 can (14 oz) Sweetened Condensed Milk
- 8 oz Chocolate, semi-sweet
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- Mini Chocolate Eggs: for decoration
- Pastel Sugar Candies: for decoration
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your bases bake evenly, resulting in a perfectly textured shortbread crust.
- In a mixing bowl, cream together the softened butter and the granulated sugar until smooth and fluffy. Gradually add in the all-purpose flour and salt, mixing until the dough is crumbly yet holds together when pressed.
- Take the crumbled shortbread dough and press it evenly into the bottom of your prepared baking pan. Bake it for about 15 to 18 minutes or until it is lightly golden.
- In a saucepan, combine the brown sugar, butter, and sweetened condensed milk. Heat over medium heat, stirring continuously until the mixture becomes thick and caramel-like, about 5 to 7 minutes.
- Pour this gooey goodness over the cooled shortbread base, letting it set briefly. Melt the semi-sweet chocolate with the heavy cream and vanilla extract, and spread it over the caramel layer.
- Refrigerate for at least 2 hours to set fully before slicing into squares.
Notes
Store leftovers in an airtight container in the refrigerator; they will stay fresh for up to a week.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per square
- Sodium: 120 mg
- Protein: 3 g