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Salted Caramel Shortbread with Chocolate Drizzle

Name: Salted Caramel Shortbread with Chocolate Drizzle
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 pieces
Cuisine: American
Ingredients: Nonstick cooking spray; 1 cup unsalted butter, room temperature, cut into cubesÂ; 3 cups all-purpose flour; 1 cup sugar; 1 teaspoon vanilla extract; 6.5 ounces (Â½ package) caramels, unwrapped; 2 tablespoons skim milk; 1 teaspoon sea salt flakes; Â¼ cup dark chocolate chips; 1 tablespoon unsalted butter

Move over sugar cookies! These easy shortbread cookies topped with melted caramel, a dash of sea salt and a drizzle of dark chocolate will melt in your mouth.

Nathan Lambrecht

Print Recipe

Makes: 24 pieces
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

Nonstick cooking spray
1 cup unsalted butter, room temperature, cut into cubes
3 cups all-purpose flour
1 cup sugar
1 teaspoon vanilla extract

Toppings:

6.5 ounces (½ package) caramels, unwrapped
2 tablespoons skim milk
1 teaspoon sea salt flakes
¼ cup dark chocolate chips
1 tablespoon unsalted butter

Instructions

Preheat oven to 320 degrees and line a 9-by-13-inch baking sheet with parchment paper, leaving a bit of overhang on each end. Coat parchment paper generously with nonstick spray.
In a large mixing bowl, combine the butter, flour, sugar and vanilla extract. Knead the mixture together with clean hands until it forms a smooth ball of dough. This will take about 5 minutes.
Transfer the dough to the prepared baking sheet and press into an even layer. Cut the dough into 24 triangles (3 rows horizontally and 4 rows vertically to form 12 squares, then cut each square in half). Prick the top of each triangle several times with a fork.
Bake until golden brown, about 30 minutes. Remove the shortbread from the oven and transfer to a rack to cool slightly, about 10 minutes. Lift the parchment paper out of the pan and place directly on the cooling rack. Recut the triangles following the previous scored lines and gently separate them on the parchment paper.
In a microwave-safe bowl, combine the caramels and milk. Microwave on high for 2 to 3 minutes, stirring every 30 seconds, until the caramels are completely melted and the mixture is smooth. Place 1 teaspoon of caramel sauce on top of each triangle and spread gently. Sprinkle each triangle with a pinch of sea salt flakes and set aside to cool, about 10 minutes.
In another microwave-safe bowl, combine the chocolate chips and 1 tablespoon butter. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle the melted chocolate over the shortbread. Let everything cool and set before serving.