This treat combines several of your favorite things. It starts with a layer of shortbread, which is topped with a layer of caramel, and then it ends with a layer of gooey brownies.

Linda Tebben, Menlo Park, California
Recipe by Sunset November 2003

Gallery

Recipe Summary test

total:
2 hrs
Yield:
Makes 24 bars
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, the cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly into a buttered 9- by 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.

    Advertisement
  • Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.

  • In a large heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or an electric mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.

  • Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.

  • Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

  • Note: Nutritional analysis is per bar.

Nutrition Facts

322 calories; calories from fat 50%; protein 3.8g; fat 18g; saturated fat 10g; carbohydrates 39g; fiber 0.6g; sodium 200mg; cholesterol 58mg.
Advertisement