Caramel Shortbread

• 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)

1. BASE:
2. MIX TOGETHER BUTTER, ICING SUGAR, FLOUR AND BAKING POWDER UNTIL WELL BLENDED.
3. SPREAD ONTO 9 x 13 INCH PAN. PAT DOWN. BAKE FOR 10 - 15 MIN AT 350 u0b0 F OR TILL LIGHTLY BROWNED.
4. TOPPING:
5. IN A HEAVY SAUCE PAN MELT BUTTER AND BROWN SUGAR.
6. ADD REMAINING INGREDIENTS, EXCEPT ALMONDS.
7. BRING TO A BOIL OVER LOW HEAT. STIR CONSTANTLY ( BURNS EASILY).
8. BOIL HARD FOR 5 MIN. POUR OVER BASE. SPRINKLE WITH ALMONDS AND CHOCOLATE IF DESIRED.
9. REFRIGERATE OVERNITE. CUT INTO SQUARES AND SERVE. FREEZES WELL.

caramel shortbread, base, butter, sugar, flour, baking powder, butter, brown sugar, vanilla, corn syrup, condensed milk, almonds, chocolate

Taken from www.epicurious.com/recipes/member/views/caramel-shortbread-1213307 (may not work)