• Jenn Clayton

Chocolate Caramel Shortbread Bars

Where have these been all my life?? These are SO delicious!!

Ooey and gooey and the PERFECT sweet treat!! You would NEVER know it's WW friendly!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:


Ingredients for Shortbread Layer:

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  • 1 and 1/4 cups all-purpose flour (equivalent to 5.3 ounces)

Ingredients for Caramel Layer:

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  • 2 tablespoons light corn syrup

  • 1/2 cupful free sweetened condensed milk

Ingredients for Chocolate Layer:

  • 3 ounces Lily's Chocolate Chips


Directions for Shortbread Layer:

  1. Preheat the oven to 350 degrees F. Line a 8×8 inch baking pan with parchment paper, grease it, and set it aside.

  2. In a medium bowl, mix together the softened butter, sugar, and flour until evenly crumbly.

  3. Press the dough into the prepared baking pan and bake it for 20 minutes.

Directions for Caramel Layer:

  1. In a saucepan, over Medium heat, combine the butter, light brown sugar, corn syrup, and sweetened condensed milk.

  2. Bring it to a boil, stirring frequently.

  3. Continue to boil for 5 minutes, again stirring frequently. I used a wooden spoon for the stirring. Note that if you don’t stir the mixture then little brown specs of caramel will form in your caramel layer. It still tastes the same, but isn’t quite as pretty.

  4. Remove from the pan from the heat and beat the mixture vigorously for 3 minutes.

  5. Pour the caramel layer over the baked shortbread layer immediately while it is still hot. The shortbread can be warm or cool.

  6. Let the caramel layer cool completely.

Directions for Chocolate Layer:

  1. Melt the semi-sweet chocolate chips. (I used the double boiler method, but feel free to melt them in the microwave if you like.)

  2. Spread the melted chocolate evenly over the caramel layer.

  3. Chill the bars until the chocolate has set.

16 Bars:

4 points (all plans)

121 Calories


Recipe inspiration from tinaschiccorner.com




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