You'll make a lot of friends at a party or
barbeque if you make this recipe.
There are many different variations of
After reading through several of them
I decided to pick my favorite parts from
each of the recipes and make the bars
using the ingredients listed below.
2 sticks butter, cut into small pieces
2 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons of brown sugar
2 tablespoons butter
6 oz. semi sweet chocolate
4 oz. dark chocolate
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter and 2 tablespoons of brown sugar. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread. Allow the caramel to cool. You can place the pans in the
refrigerator for a few minutes to help the cooling process.
In a glass bowl set over a saucepan of simmering water, melt the two different types of chocolate. Once chocolate has melted, pour it over the cooled caramel layer.
If you want to add a topping now is the time, while the chocolate is still warm.
I topped half of my bars with toasted coconut.
Then cool the bars at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and serve. You can keep them at room temperature or if you like the bars cooler you can keep them in the refrigerator until you are ready to serve them.
Trust me, these will be a big hit!!!