4 years ago10,000+ Views


For the Base
10.5oz shortbread cookies, crumbled
7 tablespoons butter
For the Caramel Layer
¼ cup brown sugar
6 tablespoons butter
12 ounces evaporated milk
For the Chocolate Layer
7 ounces semi-sweet chocolate
1 tablespoon butter


To Make the Base
Grease a 8x8 square baking pan well. Add the cookie crumbs to a bowl. Melt the butter and stir it into the crumbles until everything is wet. Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.
To Make the Caramel Layer
Add all caramel ingredients to a small saucepan and bring to a boil. Reduce the heat to low and simmer until thickened (this might take 30 minutes - stir from time to time to avoid burning). Pour over the hardened shortbread base and refrigerate again until cold (else the chocolate will mix with the caramel).
To Make the Chocolate Layer
Melt the chocolate together with the butter. Pour over the caramel layer and refrigerate until hardened. Cut into bars.
When am I making these?!
No Bake Shortbread!? I am in LOVE!
That caramel layer looks to die for!
These are almost like peanut butter Nanaimo bars!
Reminds me of the popular Reeses Imposter bars of peanut butter base and semi-sweet chocolate on top. Looks identical to this one, just different ingredients.