Caramel Toffee Squares With Shortbread Crust
Recipe & Food Styling Mari Loewen, Photography Ross Cornish
These delightful treats have a shortbread crust and a fabulous homemade caramel topping.
Ingredients
Pastry
1/2 cup butter, chilled
1/4 cup white sugar
1 1/4 cups all-purpose flour
Topping
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk
Preparation
Preheat oven to 350° F. Line 9inch square baking pan with parchment paper leaving long edges hanging over sides. This makes it easier to remove squares from pan after baking.
For pastry, in medium bowl, or with few pulses with food processor, crumble butter, sugar, and flour together. Pack onto bottom of prepared baking pan and bake for 20 minutes. Remove and cool. Set aside.
Meanwhile, for topping, bring to boil rolling butter, sugar, syrup, and milk in double boiler. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat and pour onto baked crust. Let cool. Chill and cut in 1-inch squares. Makes 12 1-inch squares.
