This recipe is one that came into the family about 20 years ago from my sister’s Scottish neighbour. In our family, it’s known as Molly’s Caramel Shortbread but since you won’t know Molly, we’ll just call it Caramel Shortbread. It’s nice and easy to make but tastes so rich! 

Ingredients:

Shortbread 
* 3/4 cup Parkay (really, Parkay works best)
* 1/4 cup white sugar
* 1  cups all-purpose flour
* pinch of salt

Topping
* 1/2 cup butter
* 1/2 cup packed light brown sugar
* 2 tablespoons light corn syrup
* 1 can sweetened condensed milk

Icing
* 4oz Aero bar

Directions:

Shortbread
Sift flour, salt, sugar together. Rub in magarine. Knead until a smooth dough is formed. Spread onto a floured cookie sheet, about 1/4″ thick and prick all over with a fork. Bake at 300 degrees Fahrenheit for 25-35 minutes or until golden. Cool well.

 Topping
Put milk, sugar, margarine and corn syrup into a pan and bring slowly to a boil, stirring constantly. Boil gently for 6 minutes, still stirring constantly. Pour over shortbread. Allow to cool.

Icing
Melt chocolate bar in microwave save bowl for 20 second intervals and stir until melted. Pour over caramel layer.

Cut when set and keep refrigerated. In fact, these taste great when frozen and then served about 15 minutes after coming from the freezer.

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