Last weekend was a crazy cooking weekend — there were two law school potlucks and I wanted to use up some of the ingredients I had purchased the previous weekend. One of the items I made was a batch of chocolate caramel shortbread bars, which were very simple to make and a big hit with my law school small group.
I’m not sure if you can fully see all of the layers of these bars, so check out this picture as well:
I got this recipe from Allrecipes.com, you can get it here: http://christmas.allrecipes.com/az/CaramelShortbreadSquares.asp
The only variations to this recipe I made is that I used an 8×8 square pan instead of a 9×9, and after chilling the bars, you should take them out of the fridge just a little bit before cutting them. If you don’t give them some time to get closer to room temperature, it can be really hard to get a knife through the chilled bars straight out of the fridge. I also cut the bars a bit larger than the recipe recommends (so I got about 25 bars) because they should be small because they are so rich, but not THAT small.
I would recommend making these for a simple snack for kids, or for a casual lunch/afternoon gathering. I don’t think they would work the best in really warm weather though because the milk chocolate might get a little gooey and messy.
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