Food recipes
Chocolate Caramel Shortbread Fingers
Chocolate Caramel Shortbread Fingers Ingredients: butter, without salt sugars, powdered sugars, brown wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate...
Chocolate Caramel Shortbread Fingers
Ingredients:
butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 325F
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and salt.
Beat until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake for 22 to 25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.
Ingredients:
butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 325F
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and salt.
Beat until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake for 22 to 25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.