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3/4 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup brown sugar
1 (14-oz) can sweetened condensed milk
2 Tbs light corn syrup
1 tsp vanilla extract
1 (6-oz) bag of chocolate chips
Shortbread: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan. Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
Toffee: Melt the 1/2 cup butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
Toping: Melt the chocolate chips in a double boiler or in the microwave. Stir until smooth. Pour over the cooled toffee. Cut into squares.
*recipe taken from a magazine