Recipe of the Month

 

(from Baker’s Chocolate Celebration Cookbook)

 

Better than anything that ever came out of a candy box! With their incredibly creamy caramel centres and tender shortbread base, they will addict you in a single bite. 

 

Crust:

250 ml 1 ¼ cup all purpose flour

50 ml ¼ cup sugar

125 ml ½ cup butter (or margarine)

 

Preheat oven to 350 F. Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Form a ball and press evenly into a 8-inch (2 L) square pan. Bake at 350 F for 20-30 minutes, or until lightly golden brown. While cooking, prepare filling.

 

Filling:

1 can 1 can sweetened condensed milk (300 ml)

125 ml ½ cup sugar

125 ml ½ cup butter (or margarine)

25 ml 2 Tbsp corn syrup

4 squares Baker’s semi-sweet chocolate

15 ml 1 Tbsp butter (or margarine)

pecan halves (if desired)

 

While crust is cooking, combine milk, sugar, butter and corn syrup in heavy saucepan. Cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a low boil over medium-low heat (keep low to avoid scorching) and boil, stirring constantly for 8-12 minutes, or until mixture thickens slightly and turns a caramel colour. Remove from heat. Spread evenly over base. Chill.

 

Partially melt chocolate squares with butter over hot water. Remove from heat and continue stirring until completely melted. Spread over caramel layer. Garnish with pecan halves, if desired. When chocolate is set, cut into squares. Store in refrigerator.