Chocolate Caramel Shortbread Fingers

• 1/2 cup Land O Lakes Butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons firmly packed brown sugar
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup caramel ice cream topping
• 1/4 cup slivered almonds, coarsely chopped
• 1/3 cup milk chocolate chips

1. Heat oven to 325F.
2. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
3. Combine butter, powdered sugar and brown sugar in large bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add flour, baking powder and salt; beat at low speed until well mixed.
6. Press dough into prepared pan; prick with fork every 1/2 inch.
7. Bake 22-25 minutes or until lightly browned.
8. Lift cookies from pan using aluminum foil ends.
9. Place on cutting board.
10. Immediately cut into 30 (2 3/4x3/4-inch) pieces.
11. Place caramel topping in small saucepan.
12. Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened.
13. Remove from heat; drizzle caramel over cookies.
14. Sprinkle with almonds.
15. Cool to lukewarm; carefully separate.
16. Cool completely.
17. Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened.
18. Stir until smooth.
19. Drizzle over cooled cookies.
20. Let stand until set.

butter, powdered sugar, brown sugar, flour, baking powder, salt, caramel ice cream topping, slivered almonds, milk chocolate chips

Taken from www.landolakes.com/recipe/415/chocolate-caramel-shortbread-fingers (may not work)