Chocolate Caramel Shortbread Fingers Recipes

CARAMEL CHOCOLATE SHORTBREADS

Caramel Chocolate Shortbreads image

Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 12 pieces

Number Of Ingredients 9

Ingredients

3/4 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting (see Cook's Note)
One 11-ounce bag caramels, pieces unwrapped
Nonstick cooking spray, for spraying the spoon
1 cup mini semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.

CHOCOLATE CARAMEL FINGERS

Chocolate Caramel Fingers image

Make and share this Chocolate Caramel Fingers recipe from Food.com.

Provided by bert2421

Categories Dessert

Time 45m

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter
1/2 cup sugar
2 cups flour
1 cup butter
1/2 cup sugar
1/4 cup golden syrup or 1/4 cup corn syrup
1 can Eagle Brand Condensed Milk
1 cup chocolate chips
2 -3 tablespoons butter

Steps:

Prepare first 3 ingredients like pastry.
Press into 9x13 pan.
Bake 25-30 minutes at 350 until golden brown.
Melt butter in a saucepan and add other ingredients.
Stir vigorously on med-high heat.
Bring to a boil.
Stir for 3-5 minutes.
It will thicken and turn colour.
Cool slightly in pot.
Pour over pastry and cool til firm.
Topping: Melt choc chips and butter and spread over filling.
Cut into squares or long fingers.

Nutrition Facts : Calories 219.6, Fat 13.6, SaturatedFat 8.5, Cholesterol 33.9, Sodium 98.2, Carbohydrate 23.7, Fiber 0.5, Sugar 16.8, Protein 2.2

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