Caramel Toffee Squares

Ok, before I start the recipe let me first address something. I have had a few people tell me that they can't comment on my blog. I can't figure out why. I have checked all my settings (to the best of my knowledge), but everything seems like it is correct. So I can't figure it out. Does anyone have an idea?? But I apologize to you guys that it doesn't work. But I do love hearing from you and I wish that I could figure the comment thing out so that you guys could tell me what you have tried and what you think or any questions.

I have a deep love for squares. I mean really, how can you go wrong with a square. They are good for every occasion or no occasion at all (for example the 2 pan of nanaimo bars I made this weekend and then spent the weekend eating them- no occasion, but perfect).

And these squares are to die for. The shortbread layer is just the right consistency and the carmel layer is so chewy.



Crumble press together:

Flour
Sugar
Butter

Press into a 9X9 pan

Bake at 335 degrees for 15 minutes


In a sauce pan combine;

Butter

Brown sugar

corn syrup

can of sweetened condensed milk

Boil for 5 min.
Remove pot from heat and stir caramel until it thickens.

Pour over crust and sprinkle with chocolate chips

Let cool.

For some reason as with everything I make, I put it in the fridge. If you want them a little more 'melty' leave them on the counter. But for a firmer square, store them in the fridge.

CARAMEL TOFFEE SQUARES

Crust

1 1/4 flour

1/4 sugar

1/2 cup butter

Crumble. Press into a 9X9 pan.

Bake 335 degrees for 15 minutes.

Caramel

1/2 butter

1/2 brown sugar

2 tbsp corn syrup

1 can sweetened condensed milk

Combine in sauce pan. Boil for 5 minutes, stiring constantly. Remove from heat, stir slowly until it thickens.

Pour over crust.

Sprinkle with chocolate chips. (you can choose the amount)

Cool

**Note, if you want a thicker chocolate layer. Melt 2/3 cup (or more) chocolate chips and spread over caramel layer.