Caramel Crunch Shortbread

Prep 5 m
Bake 20 m
Cook 3 m



  1. 1 of 3 Heat oven to 375 degrees F. Melt butter in small saucepan over medium heat; stir until butter browns lightly, about 2 to 3 minutes; dont let become too dark. Remove saucepan from heat. Immediately stir in brown sugar and flour. Add 1 teaspoon water; mix to make firm, crumbly dough.
  2. 2 of 3 Scrape dough into 8-inch-round cake pan; pat dough into a solid even layer over bottom of pan. With a fork, make perforated lines in top of dough, dividing into 12 wedges.
  3. 3 of 3 Bake in 375 degrees F oven 20 minutes. Cool in pan on wire rack 15 minutes. Unmold; let cool completely. Cut into wedges along perforated lines.
Nutrition Information for Caramel Crunch Shortbread
Servings Per Recipe:
Per Serving: 13 g carb., 8 g Fat, total, 125 kcal cal., 1 g pro., 4 mg sodium, 21 mg chol.