CRUST:
1 1/2c. FLOUR
1/2c.PLUS 2 TABLESPOONS CONFECTIONERS SUGAR
12 TABLESPOONS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO A NONSTICK FOIL LINED 9X13 PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 UNTIL LIGHTLY STARTING TO BROWN ON THE EDGES. LET COOL.
IN THE MICROWAVE, MELT
20 OUNCES KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM UNTIL SMOOTH. POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.
FOR THE CHOCOLATE TOPPING, MICROWAVE 12 HERSHEY BARS AND POUR ON TOP SPREADING EVENLY! LET CHILL UNTIL SET. WHEN CUTTING, LET THE BARS SIT OUT A LITTLE WHILE FIRST TO SOFTEN THE CRUST UP.
WARNING: EAT THESE OVER A NAPKIN AS THE CRUST IS CRUMBLY...IN THE BEST POSSIBLE WAY!
2 comments:
If you precut the pressed shortbread before you bake, it will be easier in the long run to cut it. You will have less crumble issues. You can also precut the pressed shortbread and then take a fork and "dock" it allowing it to get a little firmer when baked.
Interesting! I have heard the precut idea but figured once i add caramel and chocolate..how would I find my prescored lines? lol
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