We aren’t really sure what the official name of these bars are but my Mom has been making them for Christmas over the past few years as they are a family favourite. We have dubbed them “gooey bars”! SO GOOD! It’s a buttery shortbread crust with a caramel layer covered in dark chocolate!!!
This year Tabitha and I decided to make it for our “birthday cake” when we got together. It definitely isn’t at all healthy and no I didn’t modify it any way (other than to make it gluten free) to make it any more nutritious….ye be warned…
1 cup + 4 tbsp butter
1/2 cup of white sugar
2 1/2 cups of all-purpose gluten free flour
1 cup of butter
4 tbsp corn syrup
1 cup brown sugar
1 can of sweetened condensed milk
8 squared (1 box) of bakers dark chocolate
1. Mix together crust ingredients. Press into 9×13 pan. Bake at 350 F for 10-15 minutes, try to avoid browning.
2. Combine caramel ingredients in a pot, heat on low stirring frequently until it reaches a boil. Boil for 5 minutes. Stir well while boiling. Set aside and let cool. Spread over shortbread crust.
3. Melt chocolate over a double boiler. Spread on top of caramel layer.
Refrigerate until hardened. Slice into small squares.