It's a very simple recipe, just like the candy bar itself - a shortbread crust, caramel center, and topped with chocolate. The only tricky part about it is the caramel. You make a simple, homemade caramel. What's tricky about it is not letting it scorch. Mine did a smidgen, but it was still divine! So, try it out!!
Here's what you'll need:
1 C. butter
1/2 C. sugar
2 C. flour
1 C. butter
1 C. brown sugar
1 can sweetened condensed milk
1/4 C. corn syrup
1 1/2 C. chocolate chips
2 T. shortening
Mix and press the first three ingredients in a 9x13 inch pan.
Bake at 350 degrees for 15-20 minutes or until light brown. (I think I did mine for 18 minutes.)
In a medium sized saucepan, mix together the butter, brown sugar, condensed milk, and corn syrup.
Slowly bring to a boil then boil for 5 minutes. VERY IMPORTANT: You MUST stir it constantly or else it will scorch and it takes about 20 minutes to get the caramel mixture to boil. So working on the caramel takes a good thirty minutes.
Okay, moving on... Pour caramel over the crust (it doesn't have to be cooled).
In a microwavable bowl, melt the chocolate chips and the shortening. Stir until smooth. Then pour over the caramel layer and use a spatula to carefully spread, covering all of the caramel. Now this is the hardest part - allow to chill. Yep, that's right, you have to wait for it to set up before you can try it. TORTURE!! But when it's cool, cut that baby up and share the love!
Mmmmmmmmmmmmmmm!!! Just ask my sister-in-law, Valerie. She even asked for the recipe! : )