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Chocolate Caramel Shortbread Fingers
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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


1/3 cup caramel ice cream topping

1/4 cup slivered almonds, coarsely chopped

1/3 cup milk chocolate chips

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 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. STEP 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.

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