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Ingredients
- Shortbread Base:
- ¾ cups flour
- ½ cup butter
- 1 Tbsp white sugar
- Caramel Filling:
- 1 can Eagle Brand Milk
- 4 Tbsp. corn syrup
- 1 cup butter
- 1 cup brown sugar
- 2 tsp. vanilla
- 6 oz. semi-sweet choc.chips
- 1 cup nut pieces (optional)
Details
Preparation
Step 1
Preheat oven to 350. Mix shortbread base ingredients.
Step 2
Spread in 11X16” pan. Bake 25 minutes.
Step 3
Combine the caramel filling ingredients in pan.
Step 4
Heat gently until sugar is melted. Bring to a boil, and boil gently for 7 minutes.
Step 5
Stir and add vanilla. Pour on top of shortbread base. Cool.
Step 6
Melt chocolate chips. Pour on top of caramel layer. Add chopped nuts if desired.
Step 7
Cool and cut into squares.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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