Just a warning: don’t try these if you don’t like things that are gooey, creamy, buttery, flaky and just the tiniest bit salty. So … who’s still reading? No one? Yeah, I figured you’d all drop out at that. Guess I’ll just talk to myself 🙂
I’ve been seeing variations of this recipe all over the internet, so I figured I’d combine a few of my own recipes and make yet another version.
See this box? It contains the very first kitchen tool (implement? gadget?) I ever received. I don’t remember how I even knew it existed, but it ended up on my Christmas list when I was 16 somewhere between flare jeans and the Bee Gee’s “How Deep Is Your Love” album. I do remember squealing when I opened it on Christmas morning.
Who doesn’t love short bread?
Here’s another picture. See that doughy remnant on the lid? It might just be from the first batch I made back in 1977. No one knows for sure.
I wasn’t interested in the pan for this concoction — just the shortbread recipe. It’s my go-to.
The next time I make this, I’m going to double the shortbread recipe and spread it in a 9 x 13 pan instead of the 9″ square pan I used this time. I think there needs to be less caramel and more shortbread. But for the sake of matching my recipe with my pictures, I’ll tell you how I did it the first time and you can decide what you’d like to do.
A big P.S.: try this recipe now, and then tuck it away till Christmas. Who wouldn’t love a little box full of these?
- 1 1/2 cups sifted flour
- 3/4 c. powdered sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, softened
Line a 9″ square pan with parchment paper, letting edges hang over sides of pan on two sides for easy lifting. I didn’t do that with this batch, but I will next time. Mix all ingredients together, kneading well.
Press into pan and pat till
Bake short bread 40-45 minutes @ 325 degrees until lightly brown. Let cool while you make the caramel.
- 1 cup butter
- 2 1/4 cups packed brown sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 dash salt
- 1 cup corn syrup
- 1/2 tsp vanilla