Fudge Topped Shortbread Bars Food

FUDGE-TOPPED SHORTBREAD

Steps:

• In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.

ALMOND FUDGE TOPPED SHORTBREAD

Steps:

• Preheat oven to 350 degrees F. In large bowl, beat butter, confectioners' sugar and salt until fluffy. Add flour; mix well.
• With floured hands, press evenly into greased 13x9-inch baking pan. Bake 20 to 25 minutes or until lightly browned.
• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly. Remove from heat; stir in extract. Spread evenly over shortbread.
• Garnish with almonds; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.

CARAMEL FUDGE SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 in square pan.
• Add sifted flour and ½ c butter pieces together.
• Rub the butter in with your fingers until it is fine crumbs.
• Add 3 tbsp softened brown sugar and mix to form a firm dough.
• Press dough into the bottom of the pan and make holes in it with a fork.
• Bake for 20 min until golden.
• Cool in the pan.
• In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk.
• Bring to a boil, stirring constantly.
• Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan.
• Pour the hot caramel over the shortbread and spread evenly.
• When the caramel is cool and firm (make sure of this), melt the chocolate.
• Spread the melted chocolate over the caramel and let cool.
• Cut into bars.

SHORTBREAD FUDGE SLICE

Steps:

• Grease a 20cm x 30cm pan.
• Place a strip of baking paper to cover the base and extend over 2 opposite sides.
• Beat butter and sugar in a small bowl with electric mixer until fluffy.
• Add egg and beat to combine.
• Sift the flours together and stir into mix.
• Spread mixture over base of prepared pan.
• Bake in 325 degree F oven (160 degree C) about 20 minutes until lightly browned.
• While the base is baking make the fudge topping by combining all the topping ingredients in a medium saucepan.
• Stir over a low heat until chocolate is melted and ingredients are combined.
• Remove from heat and pour over the baked base.
• Cover and refridgerate for 3 hours or until firm.
• Cut into bars and drizzle each bar with melted white chocolate for a very pretty presentation.
• You can melt the white chocolate carefully in the microwave and use a spoon to drizzle over the fudge topping.