Milk Chocolate & Gooey Caramel Shortbread Squares…
One of our favorite combinations is milk chocolate and caramel! There’s something about the creamy milk chocolate and the gooey rich caramel that go together perfectly. I’m always trying new recipes that incorporate the two of them and these Earthquake Squares do just that. Since shortbread is another favorite of mine I decided to use that as the base, added the chocolate caramel sauce on top then a little bit of the shortbread as a crumble on top. They’re simple to make and they turned out delicious!
Ingredients are as follows:
1 C butter (not margarine)
1/2 C brown sugar
3/4 C powdered sugar
1 tsp. vanilla
2 C flour
1/4 tsp. salt
Preheat oven to 350 degrees; grease a 9 x 9″ baking pan.
Place the caramel, chocolate and milk into a microwave safe bowl.
Heat for one minute, stir and then heat an additional 30 seconds until completely melted; set aside to cool down.
Cream the butter, brown sugar, powdered sugar and vanilla.
Mix in the flour and salt.
Evenly spread 3/4 of the dough into the greased pan.
Bake for 20 minutes; until slightly golden brown around the edges. Remove from oven and prick the dough with a fork.
Pour the caramel mixture over the parbaked crust; leaving a half an inch border.
Take remaining 1/4 dough and place it on top.
Bake an additional 20-25 minutes until golden brown.
Allow to cool, sprinkle on some black and orange sprinkles, then slice, serve and enjoy!