Caramel Squares
Caramel Shortbread Squares
Chocolate-Caramel Squares

Caramel Squares

Serves: 25

Shortbread:
100 Gram Butter (3 1/2 oz)
3 Tbsp. Sugar
60 Gram Cornflour, sifted (2 oz)
90 Gram Plain flour, sifted (3 oz)
Caramel Filling:
125 Gram Butter (4 1/2 oz)
90 Gram Brown sugar (3 oz)
2 Tbsp. Honey
400 Gram can sweetened condensed milk (14 oz)
1 tsp. Vanilla essence
Chocolate topping:
200 Gram Plain chocolate (7 oz)

Preheat oven to 180 C/350 F/Gas 4. To make the base, place the butter and
sugar in a bowl and beat until light and fluffy. Mix in the cornflour and
plain flour, turn onto a lightly floured surface and knead briefly. Press into
a greased and lined 18 x28 cm (7 x 11 inch) shallow cake tin and bake for 25
minutes or until firm. To make the filling, place the butter, brown sugar and
honey in a saucepan and cook over a medium heat, stirring constantly until the
sugar melts and the ingredients are combined. Bring to the boil and simmer
for 7 minutes. Beat in the sweetened condensed milk and vanilla essence. Pour
the filling over the base and bake for 20 minutes longer. Set aside to cool
completely. Spread melted chocolate over the filling, set aside until
firm, then cut into squares.

Source:
<http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=caramelsquares>

Caramel Shortbread Squares

2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips

Preheat oven to 350 F (175 C).
In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and
1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan.
Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup,
and sweetened condensed milk. Bring to a boil. Continue to boil for 5
minutes. Remove from heat and beat vigorously with a wooden spoon for
about 3 minutes. Pour over baked crust (warm or cool). Cool until it
begins to firm.
Melt chocolate and pour over caramel layer. Cover the layer completely.
Chill. Cut into squares (about 48 - small because it is rich).

Source:
<http://christmas.allrecipes.com/az/CaramelShortbreadSquares.asp>

Chocolate-Caramel Squares

1 pk (14-oz) caramels
2/3 cup evaporated milk; divided
1 pk german chocolate cake mix
3/4 cup butter or margarine; softened
1 cup chopped nuts
1 pk (6-oz) semi-sweet chocolate morsels

Combine caramels and 1/3 cup evaporated milk in top of double boiler;
cook, stirring constantly, until caramels are completely melted; remove.
Combine cake mix, 1/3 cup evaporated milk and butter; mix with electric
mixer until dough holds together. Stir in nuts. Press half of mixture into
a greased 13x9x2-inch pan. Bake at 350 F for 6 minutes. Sprinkle
chocolate morsels over crust. Pour caramel mix over chocolate, spreading
evenly. Crumble remaining cake mixture over caramel mixture. Return to
oven and bake 15-18 minutes.

Source: <http://recipes.chef2chef.net/recipe-archive/14/082489.SHTML>

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