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Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup light corn syrup
- ¼ teaspoon salt
- 1 pound chocolate almond bark
- Chocolate drizzle
- Christmas sprinkles
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar.
- Gradually mix in flour and salt until a soft dough forms.
- Roll out the dough and cut into tree shapes using a cookie cutter.
- Chill the shapes in the refrigerator for 1 hour and 30 minutes.
- Bake for 18 to 20 minutes, then cool completely.
- Melt butter and stir in brown sugar, sweetened condensed milk, corn syrup, and salt to make caramel.
- Spoon caramel over each cooled shortbread cookie and let set for 30 minutes.
- Melt chocolate almond bark and drizzle over caramel-topped cookies.
- Chill for 2 to 3 hours, then decorate with sprinkles.
Notes
Chilling the dough ensures the cookies hold their shape.
Using homemade caramel enhances the flavor significantly.
Feel free to personalize decorations with various sprinkles.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 17
- Sodium: 75
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 30