Chocolate Caramel Shortbread Bars

Recipe Ingredients

		Shortbread Layer
1 cup	198g / 7oz	Softened butter - (2 sticks)
1/2 cup	99g / 3.5oz	Sugar
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
		Caramel Layer
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
3/4 cup	177ml	Sweetened condensed milk
2 tablespoons	30ml	Light corn syrup
		Chocolate Layer
1 cup	146g / 5.1oz	Chopped pecans - (optional)
2 cups	220g / 7.8oz	Semisweet chocolate chips - (12 oz)

Recipe Instructions

For the Shortbread Layer: Heat the oven to 350 degrees. Beat the butter and sugar in a bowl on medium speed until creamy, 3 to 4 minutes. Mix the flour and baking powder together and beat into the butter mixture. Pat the dough into the bottom of a 13- by 9-inch baking pan. Bake until golden brown, 20 to 25 minutes. Remove from the oven. Let stand until cool.

For the Caramel Layer: Combine the butter, brown sugar, condensed milk and corn syrup in a saucepan and mix well. Bring to a boil over medium heat. Boil, stirring constantly, until a candy thermometer registers 238 degrees, 10 to 12 minutes. Pour over the shortbread layer. Cool.

For the Chocolate Layer: Toast the pecans in a dry skillet over medium heat, stirring, until lightly browned, 5 to 6 minutes. Heat the chocolate chips in a double boiler set over, but not touching, simmering water or in a microwave, until melted. Stir to blend. Spread the chocolate over the cooled caramel layer. Sprinkle with the pecans and press them lightly into the chocolate. Let cool before cutting into bars.

This recipe yields 48 bars.

Each bar: 138 calories; 77 mg sodium; 17 mg cholesterol; 8 grams fat; 5 grams saturated fat; 16 grams carbohydrates; 1 gram protein; 0.56 gram fiber.

Source:
The Los Angeles Times, 11-07-2001

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