| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Flour |
| 1/4 | c | Sugar |
| 1/4 | c | Butter |
| 1/2 | c | Butter |
| 2 | tb | Corn syrup |
| 1 | cn | Sweetened condensed milk — |
| 14 | oz | Can |
| 1 | ts | Vanilla |
| 1/2 | c | Semisweet chocolate chips |
INSTRUCTIONS
LELAND CGVH43B CRUST CARAMEL LAYER From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:29:22 GMT Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly. Press into a greased 8- inch square pan. Bake for 10-15 minutes or until golden brown. Cool. Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color. Do not let burn. Remove from heate and stir in vanilla. Pour over crust. Cool. Melt chocolate chips and spread over the caramel layer. Cool until set. Cut into bars or squares. Here is my recipe for Millionaire Shortbread. It's a very good one because I am frequently asked for the recipe. Bette...NM. Posted to Master Cook Recipes List, Digest #94
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