I was inspired by a picture on Pinterst but already have both a shortbread and caramel recipe that I love, so I just used mine and gave it a try…
The result was divine!
1/2 cups softened butter
1/2 cups sifted powdered sugar
1/2 tsp vanilla
1 1/8 cups flour
1/8 teaspoon salt
Cream butter, sugar, and vanilla. Mix in flour and salt with hands or stand mixer. Press into a parchment lined 8”x8” pan to about 1/4-1/2 inch thick.
Bake at 400 for 8-10 minutes.
Let cool completely on wire rack.
While the shortbread cools make a batch of caramel…
1 cup butter or margarine ( I use margarine because I read that it makes a less sticky caramel)
2 1/4 cups brown sugar
1 can condensed milk
1 cup corn syrup
1 pinch salt ( I use about 1/4 tsp)
1 1/2 teaspoons vanilla
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to 248-250 degrees F Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a parchment-lined 9x13 inch baking pan. When the caramel is ready, pour some to cover the top of the cooled shortbread. Salt the top with course kosher salt if desired.
Pour the remaining caramel into the buttered pan.
Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or plastic wrap so they will hold their shape.
After the cookies have completely cooled, slice into small squares. Store in airtight container in fridge. Take out a few minutes before serving.