2006-12-10 004

Caramel Squares

 

Base:

1 cup butter

1/2 cup sugar

2 1/2 cups flour

 

Mix as shortbread. Pat into 9X13 pan. Bake at 325 degrees for 20 minutes.

 

Filling:

1 cup butter

6 tbsp corn syrup

1 cup brown sugar

1 tin Eagle Brand milk

 

Bring to boil, continue cooking, stirring all the time on medium, heat for 6 minutes. Filling to cover base immediately when it comes from the oven. Cool, totally, best overnight.

 

Topping:

1 square unsweetened chocolate

1 square semi-sweet chocolate

1 tbsp butter

 

Melt ingredients together. Spread very thin over caramel.

 

Done