Sensational Shortbread Cookie Bars

shortbread cookie barsI don't know about you, but it seems to me that no matter how much baking I do this time of year, there's always more that needs to be done. Just when I think I have made enough cookies for every bake sale, party, present, and person that stops by, I find my containers empty, and it's back to the kitchen again. So I'm always looking for quick and delicious treats I can whip up in a flash.

These Millionaire Shortbread Cookie Bars from Shugary Sweets are just perfect for that. Instead of rolling and cutting or otherwise shaping each individual cookie, bar cookies save a lot of time, but still taste incredible. With a shortbread crust, a layer of caramel, and chocolate on top, these are a triple threat for sure.

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Millionaire's Shortbread Cookie Bars

2 sticks butter, plus 2 Tbsp

2 cup flour

⅔ cup sugar

½ tsp salt

½ tsp vanilla

2-14 oz cans of sweetened condensed milk

1 cup milk chocolate morsels

½ cup semi sweet morsels

For the shortbread: Preheat oven to 350 degrees. In a food processor, pulse 2 sticks butter (cut into chunks), flour, sugar, salt and vanilla until well blended.


Press the shortbread into 2-8inch square pans (or one large cookie sheet).


Bake until golden brown around the edges, about 20 minutes. Remove and cool.


For the caramel layer: Mix condensed milk with 2 Tbsp butter. Heat on medium-low until boil, then cook an additional 10-15 minutes until mixture becomes thick and amber colored.

 

Pour over cooked shortbread layer and allow to cool to room temperature. (If you want a quick substitution, eliminate the butter and replace the two cans of sweetened condensed milk with two cans of dulce de leche. Pour dulce de leche right over the shortbread layer --no need to cook.)


When caramel has reached room temperature, melt morsels until creamy, and pour over caramel layer.


Allow to harden in refrigerator. Serve in squares.


Image via Shugary Sweets

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