Chocolate Caramel Shortbread Fingers

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 1/2 cup butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons brown sugar, firmly packed
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup caramel ice cream topping
• 1/4 cup slivered almonds, coarsely chopped
• 1/3 cup milk chocolate chips

Recipe

• 1 heat oven to 325°f
• 2 line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
• 3 combine butter, powdered sugar and brown sugar in large bowl.
• 4 beat at medium speed, scraping bowl often, until creamy.
• 5 reduce speed to low; add flour, baking powder and salt. beat until well mixed.
• 6 press dough into prepared pan; prick with fork every 1/2 inch.
• 7 bake for 22 to 25 minutes or until lightly browned.
• 8 lift cookies from pan using aluminum foil ends.
• 9 place on cutting board.
• 10 immediately cut into 30 (2 3/4x3/4-inch) pieces.
• 11 place caramel topping in small saucepan.
• 12 cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
• 13 remove from heat; drizzle caramel over cookies.
• 14 sprinkle with almonds.
• 15 cool to lukewarm; carefully separate.
• 16 cool completely.
• 17 melt chocolate chips in small microwave-safe bowl on medium (50% power) until softened (1 to 1 1/2 minutes).
• 18 stir until smooth.
• 19 drizzle over cooled cookies.
• 20 let stand until set.