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Recipe Summary

prep:
1 hr
cook:
2 hrs
total:
3 hrs
Yield:
48 servings (1 bar each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 15x10x1-inch jelly roll pan with aluminum foil; spray foil with cooking spray.

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  • Place flour, sugar, salt and Fleischmann's in food processor; pulse until dough forms ball. Press dough evenly onto prepared jelly roll pan. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes.

  • Place caramels and milk in microwave-safe bowl; microwave on HIGH 2 minutes. Stir until smooth. Spread evenly over crust.

  • Place chocolate in microwave-safe bowl; microwave on HIGH 1-1/2 minutes, stirring every 30 seconds or until smooth. Spread chocolate over caramel layer. Place nuts evenly over top. Cool completely.

  • Lift foil with shortbread onto cutting board. Cut with long knife into 48 bars. Store in airtight container.

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