Caramel Shortbread Cookies with delicious (and easy to make) shortbread topped with caramel and chocolate. Add to the top salty pretzels and you have yourself a "WOW" dessert!
I love sending our oldest, Ryan, food texts. After I make something delicious and worthy of cyber-fame, I send it to him to make him long for home. It's not cruel, it's just to remind him the fast food he is eating with the cross country team after a meet is no way better than my cooking. It's job security.
The caramel shortbread cookies deserved to be sent through cyberspace. And I got a text back from him. Except this time, he was at a race he wasn't running in, it got delayed and he was there hours longer than he thought he would have to be and on the way home he didn't have money to buy the food the team was buying.
He may, MAY have been a little disgruntled. You know. Because of the hunger.
He did appreciate the caramel shortbread cookies once he got home. He also begged for more than one.
May I also point out that my 15 year old son also will show the food I send him to his friends (on occasion) and I am well known for my homemade cinnamon rolls. Just thought I would share. :-)
- Kraft Caramels
- Milk Chocolate Chips
- Pretzels (optional)
The shortbread cookie itself only has a few ingredients to it. There is 1 cup of butter (real butter) so it is not a frugal recipe but it is so good, it is easy to overlook.
The cookies are made first. After the cookies are in the oven, you can start on the caramels. You can use the caramel squares or it is easier to use the caramel bits that Kraft makes. You should be able to find the bits at most stores. If you use the bits, use 1 cup. (The squares are about 20.)
When the caramels are melted (according to package directions), spread the caramel on the cookies. The cookies don't have to be cooled completely, but you don't want them just out of the oven. You can wait about 5 minutes or so and that will be fine.
When the caramel has been spread, you can leave the cookies on the counter to cool or if you are in a hurry, you can cool them in the fridge. That way the caramel will harden enough to spread the chocolate enough. Cooling time in fridge will be about 10-15 minutes.
After the caramel has cooled enough, melt the chocolates and spread on top of the caramel. You will want to immediately sprinkle the tops with crushed pretzels, if desired. Then let the cookies harden.
The flaky shortbread, the rich caramel and the yummy chocolate topped with crushed pretzels makes a dessert your family will love.
Do you need more cookies recipes?
Caramel Shortbread Cookies
- 1 cup butter softened
- 2 cup flour
- 2 teaspoon vanilla
- 1 cup sugar
- 1 cup Kraft caramel candy about 20 squares
- 2 cup milk chocolate chips
- Mix the butter and sugar together in large bowl
- Stir in vanilla
- Add in flour, a little at a time until fully mixed. You can add in a little water (tsp at a time) to mixture to help the dough stick together
- Turn out on a floured surface and roll out, about ½ inch thick
- Using a circle dough cutter, cut out dough for cookies
- Bake on ungreased cookie sheet for 7-10 minutes at 375*
- When cookies are done, let cool
- Melt caramel according to package directions
- Spread caramel on cookie. Let cool completely. You can place in refrigerator for 10 minutes or so until firm
- Melt chocolate chips in microwave for 30 seconds. Stir. Melt 15 second at a time, stirring each time until melted
- Spread on top of cooled caramel. Sprinkle crushed pretzels on top of melted chocolate. Let cool. Serve