Turn buttery shortbread into something extra special by simply topping with caramel, chocolate and a sprinkle of salt. It's a winning combination!
SAVE ON THIS RECIPE!
If desired, substitute 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk) for the caramels and milk. Spread each cookie with dulce de leche and proceed as directed.
You can omit the coarse salt on top of the cookies and instead add a dash of salt to the cookie dough.
For a quick and easy way to drizzle the chocolate, spoon melted chocolate into a small resealable food-storage plastic bag. Cut off a tiny corner of the bag and squeeze bag to drizzle the chocolate evenly over cookies.
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