Ingredients for Caramel Toffee Squares
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- ½ cup light corn syrup
- Sweetened Condensed Milk
- Semi Sweet Chocolate Chips
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How to Make Caramel Toffee Squares
- **Make the Shortbread Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, and ½ cup (1 stick + 2 teaspoons) unsalted butter, cut into small pieces. Crumble the mixture together using a pastry blender or your fingers until it resembles coarse crumbs.
- **Press into Pan:** Press the crumb mixture firmly into the bottom of an ungreased 9x9 inch baking pan.
- **Bake the Crust:** Bake in a preheated 350°F (175°C) oven for 20 minutes, or until lightly golden.
- **Make the Caramel:** In a heavy-bottomed saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, ½ cup light corn syrup, and 1 (14-ounce) can sweetened condensed milk.
- **Boil the Caramel:** Bring the mixture to a rolling boil, stirring constantly. Continue to boil for exactly 5 minutes, stirring continuously to prevent burning. A candy thermometer is helpful here; the mixture should reach approximately 245°F (118°C).
- **Cool the Caramel:** Remove from heat and let cool slightly, stirring occasionally, until the caramel begins to thicken (about 5-10 minutes).
- **Pour Caramel:** Pour the caramel evenly over the baked shortbread crust.
- **Make the Chocolate Topping:** Melt 1 cup semi-sweet chocolate chips in a double boiler or microwave in 30 second intervals, stirring until smooth.
- **Pour Chocolate:** Pour the melted chocolate over the caramel layer.
- **Chill and Cut:** Refrigerate for at least 2 hours, or until completely set. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
48g
Fat
26g
Carbs
5g
