Christmas party goodies.....
CARAMEL SHORTBREAD ( recipe from Cornwallis, Nova Scotia 1992)
BOTTOM LAYER: 2 cups flour, 1 cup margarine, 1 cup icing sugar
Press into 9x13 parchment paper lined pan. Bake at 350 for about 18 minutes and edges are brown.
MIDDLE LAYER: 2 cans sweetened condensed milk, 1 cup brown sugar, 1 cup margarine, ½ cup corn syrup.
Combine all ingredients in saucepan. Stir continuously, over medium heat, till it bubbles and burps into a caramel consistency. Watch closely, or it will burn. Can also be done in microwave, but takes far longer. Pour this mixture over baked Bottom Layer.
TOP LAYER: 1-2 cups chocolate chips, a dollop of margarine or butter ( about 2 tablespoons……never measure, just guess).
Melt in microwave, about 2 minutes. Slather plops of chocolate over top layer, and with a knife, gently smooth over caramel centre layer. Place in fridge, overnight, and in morning cut in squares or slices.
*Freezes very well, looks great on a plate. On Dale’s first Christmas, in 1992, we had this given to us on a goodie plate. Now we have it every year…it is ooey gooey, chocolatey.
