Recipe

Chocolate Caramel Shortbread Fingers Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Chocolate, caramel and almonds create a rich, shortbread candy-like cookie. Prep:20m Cook:22m Servings:30	Mountainmam
	chocolate caramel shortbread almonds

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Ingredients

Cookie Ingredients:

1/2 cup butter, softened

1/4 cup powdered sugar

2 tablespoons firmly packed brown sugar

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Topping Ingredients:

1/3 cup caramel ice cream topping

1/4 cup slivered almonds, coarsely chopped

1/3 cup milk chocolate chips

Directions

Heat oven to 325°F. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.

Combine butter, powdered sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Press dough into prepared pan; prick with fork every 1/2 inch. Bake for 22 to 25 minutes or until lightly browned. Lift cookies from pan using aluminum foil ends. Place on cutting board. Immediately cut into 30 (2 3/4x3/4-inch) pieces.

Place caramel topping in small saucepan. Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes). Remove from heat; drizzle caramel over cookies. Sprinkle with almonds. Cool to lukewarm; carefully separate. Cool completely.

Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes). Stir until smooth. Drizzle over cooled cookies. Let stand until set.

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