Chocolate, caramel and almonds create a rich, shortbread candy-like cookie.
| 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 |
Heat oven to 325°F. 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.
