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Adjust Servings:
2/3 Cup Softened Butter
1/4 Cup White Sugar
1 1/4 Cups All Purpose Flour
1/2 Cup Butter
1/2 Cup Packed Brown Sugar
2 Tbsp Light Corn Syrup
1/2 Cup Sweetened Condensed Milk
1 1/4 Cups Milk Chocolate Chips

Caramel Shortbread Squares

With milk chocolate topping

Posted By Chef Rodney on October 26th, 2017 under Squares & Bars

Good food and a warm kitchen are what makes a house a home.

— Rachael Ray
  • 90 min
  • Serves 24
  • Medium
  • Recipe Not Reviewed Yet


I recently made a batch of these Caramel Shortbread Squares for a camping trip we were taking with the in-laws. Between the 4 of us we ate the whole pan in two days! If you prefer a thinner shortbread base you can use a larger baking dish.

How to Make this Recipe


Preheat Oven to 350F.


Make the shortbread base

In a medium mixing bowl, combine 2/3 Cup butter, white sugar and flour until the mixture is crumbly.


Press mixture into a 9 inch square baking pan and bake for 20 minutes.


Make the caramel filling

In a saucepan, combine 1/2 Cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil and continue to boil for 5 minutes.


Remove mixture from heat and using a wooden spoon, continuously mix for about 3 minutes. Pour mixture on crust. Let cool in refrigerator until the mixture is firm.


Make the chocolate topping

Place milk chocolate chips in a microwave safe bowl and heat for 1 minute. Stir and continue to heat and stir every 20 seconds until the chocolate is smooth.


Reviews for this Recipe

This Recipe Has Not Been Reviewed Yet.
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