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Sunday, May 12, 2013

Toffee Shortbread

3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 14-ounce can sweetened condensed milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 6-ounce bag of chocolate chips

Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.

Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.

Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.

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