Butter and flour 2 (8 inch) square baking pans.
Next Place 2 cups of flour, 2/3 cup of sugar, and 1/2 teaspoon of salt in a food processer, and pulse once to mix. Then add 2 sticks of butter to mix. (cut butter into small pieces.)
Pulse until mixture resembles peas.
Press shortbread mixture into prepared pans and bake at 350 degrees, until golden brown around edges, 20 minutes. Let cool completely when removed from oven on wire racks.
Next Place 2 cups of flour, 2/3 cup of sugar, and 1/2 teaspoon of salt in a food processer, and pulse once to mix. Then add 2 sticks of butter to mix. (cut butter into small pieces.)
Pulse until mixture resembles peas.
Press shortbread mixture into prepared pans and bake at 350 degrees, until golden brown around edges, 20 minutes. Let cool completely when removed from oven on wire racks.
Next in a heavy bottom pan, combine 2 cans of Eagle Brand Milk, and 2 Tablespoons of butter, bring to a boil on medium heat, stirring constantly. When mixture starts to boil continue to stir until it becomes a golden brown.
When done, pour the caramel mixture over the shortbread and allow to come to room temperature.
When done, pour the caramel mixture over the shortbread and allow to come to room temperature.
Next take a microwave safe bowl and melt 1 12oz. package of chocolate chips.
Pour onto top and spread. Allow to set for 10 minutes, then place in refridgerator for another 10 minutes, then take out and serve.
Pour onto top and spread. Allow to set for 10 minutes, then place in refridgerator for another 10 minutes, then take out and serve.
These are so good, they taste like a twix bar!!! Yum!
Enjoy!
That's What's Cooking on the Farm!
Enjoy!
That's What's Cooking on the Farm!
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