Chocolate Caramel Shortbread Fingers

Chocolate Caramel Shortbread Fingers

These chocolate caramel shortbread cookies are delicate, rich, and candy-like.

20 min. prep time
30 cookies
656 Ratings



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.  Add flour, baking powder and salt; beat at low speed until well mixed.

Press dough into prepared pan; prick with fork every 1/2 inch. Bake 22-25 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, 2-3 minutes or until caramel has slightly thickened. 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. Stir until smooth. Drizzle over cooled cookies. Let stand until set.

Nutrition Facts (1 cookie)

Calories: 80

Fat: 4g

Cholesterol: 10mg

Sodium: 70mg

Carbohydrates: 10g

Dietary Fiber: 0g

Protein: <1g

Recipe #11278©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

These are so delicious it's hard to stop eating them. And they look so beautiful too! They've won awards at the fair every year I've made them.
Made these for our state fair with a variation of my own and they were a delicious and tasty award winner. My mom loves them, too! They also taste great with caramel sprinkled over the top too.
these are always a hit at cookie walks, work, everywhere. I double the batch and make it in a 9x13 pan. after lifting the foil out of the pan (while they are still hot) quickly trim the edges off of the cookies so nobody gets stuck with the dreaded edge or corner piece (does not waste much and they look much better).
Next time I make these cookies I would use a sandwichcorner cut off or pastry bag to drizzle the chocolate and caramel. Using a spoon made some "blobs". I received a lot of compliments on these cookies. My Daughter thought they were bakery bought because of the drizzling.
very pretty on glass cookie platter, and
delicious too!!
Very good and I will be making this again.

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