Swiss Caramel Squares Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs) (For Base:) | |
| Brown sugar | 1/2 Cup (16 tbs) (For Base:) | |
| Melted margarine | 1/2 Cup (16 tbs) (For Base:) | |
| Brown sugar | 1 1/2 Cup (16 tbs) (For Topping:) | |
| 1/2 cup dessicated coconut | ||
| Nuts | 1/2 Cup (16 tbs), chopped (For Topping:) | |
| Vanilla essence | 1/2 Teaspoon (For Topping:) | |
| Salt | 1 Pinch (For Topping:) | |
| Milk | 1/2 Cup (16 tbs) (For Topping:) | |
| Flour | 1 Tablespoon (For Topping:) | |
| 2 stiffly beaten egg whites | ||
| Yolks | 2 , beaten (For Topping:) | |
Directions
In a bowl mix all the ingredients for base into a dough, spread out in a greased shallow pan, 1/2" thick.
Bake at 325° for 20 mins.
Mix the topping ingredients well together, spread over baked shortbread base and rebake for 20 mins.
Cut into squares or bars whilst lukewarm.
Bake at 325° for 20 mins.
Mix the topping ingredients well together, spread over baked shortbread base and rebake for 20 mins.
Cut into squares or bars whilst lukewarm.
Chef
