Caramel Chocolate Shortbread Squares

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  • 2/3 C butter, softened
  • ¼ C Pioneer® Sugar
  • 1 ¼ C all-purpose flour
  • ¼ C butter
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 1 can (14 oz.) sweetened condensed milk
  • pinch of Kosher salt
  • 1 ¼ C milk chocolate chips
  • Pioneer® Confectioners Powdered Sugar (optional)
  • Kosher or Sea Salt (optional)


  1. Preheat oven to 350° F.
  2. In a medium bowl, mix together butter, Pioneer® Sugar, and the flour until crumbly. Press into a 9-inch square baking pan. Bake for 20 minutes.
  3. In a 2-quart saucepan, melt butter and Pioneer® Golden Light Brown Sugar together. Add the sweetened condensed milk and salt. Bring to a boil, whisking constantly, taking care to not scorch the bottom. Reduce heat to low. Simmer, stirring constantly, for about 5 minutes or until thick, creamy and light caramel color. Pour over baked shortbread (which can be warm or cool). Cool until caramel begins to firm.
  4. Place chocolate chips into microwave-safe bowl. Heat for 1 minute and stir. Continue to heat and stir at 20-second intervals until chocolate is melted and smooth.
  5. Pour melted chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into desired size squares – these can be smaller because they are so rich!

Cooks Note

Dust lightly with Pioneer® Confectioners Powdered Sugar before serving or sprinkle with a little kosher or sea salt to contrast with the sweet richness of the chocolate and caramel.
Caramel Chocolate Shortbread Squares
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