Chocolate Caramel Shortbread Fingers

Chocolate Caramel Shortbread Fingers
65
6 Reviews
These chocolate caramel shortbread cookies are delicate, rich, and candy-like.
20 min
Prep Time
1:55
Total Time
30 cookies

Ingredients

Cookie

1/2 cup
Land O Lakes® Butter, softened
1/4 cup
powdered sugar
2 tablespoons
firmly packed brown sugar
1 1/4
all-purpose flour
3/4 teaspoon
baking powder
1/4 teaspoon
salt

Topping

1/3 cup
caramel ice cream topping
1/4 cup
slivered almonds, coarsely chopped
1/3 cup
milk chocolate chips

Directions

  1. Heat oven to 325°F. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
80
Cholesterol
10mg
Carbohydrates
10g
Protein
<1g
Fat
4g
Sodium
70mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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).

Rating

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.

Rating

very pretty on glass cookie platter, and delicious too!!

Rating

Very good and I will be making this again.

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