Ingredients
CARAMEL SHORTBREAD
BASE:
1 CUP BUTTER ( SOFT)
1/4CUP ICING SUGAR
2 CUPS PURPOSE FLOUR
1 TSP BAKING POWDER
TOPPING:
1 CUP BUTTER
1 CUP BROWN SUGAR
2 TSP VANILLA
1/4 CUP CORN SYRUP
1 TIN SWEETENED CONDENSED MILK
1 - 1 1/2 CUPS SLICED ALMONDS ( OPTIONAL)
MELTED CHOCOLATE ( OPTIONAL)
Preparation
BASE:
MIX TOGETHER BUTTER, ICING SUGAR, FLOUR AND BAKING POWDER UNTIL WELL BLENDED.
SPREAD ONTO 9 x 13 INCH PAN. PAT DOWN. BAKE FOR 10 - 15 MIN AT 350 º F OR TILL LIGHTLY BROWNED.
TOPPING:
IN A HEAVY SAUCE PAN MELT BUTTER AND BROWN SUGAR.
ADD REMAINING INGREDIENTS, EXCEPT ALMONDS.
BRING TO A BOIL OVER LOW HEAT. STIR CONSTANTLY ( BURNS EASILY).
BOIL HARD FOR 5 MIN. POUR OVER BASE. SPRINKLE WITH ALMONDS AND CHOCOLATE IF DESIRED.
REFRIGERATE OVERNITE. CUT INTO SQUARES AND SERVE. FREEZES WELL.
