My mom has been making these squares since I was a little girl, they are ALWAYS everyone’s favourite. But, at around the age of 12, I completely overdosed on them and couldn’t touch them for decades after that. Only in the last couple of years I have ventured to have one, and I forgot how amazing they are! Now they’re my son’s favourite.
Yield: 36 squares
Bottom Layer:
- 1/4 c white sugar
- 1 1/4 c flour
- 1/2 c salted butter, cold
Middle Layer:
- 1/2 c salted butter
- 1/2 c packed brown sugar
- 2 Tbsp light corn syrup
- 1/2 c sweetened condensed milk
Top Layer:
- 1 (12 oz) package semi-sweet chocolate chips
Directions:
- Preparation: Preheat oven to 350 degrees.
- Bottom layer: Combine flour and sugar in a small bowl. Cut in butter and combine well until crumbly. Pack into a 9′” x 9″ pan and bake for 20 minutes. Remove from oven.
- Middle layer: Combine butter, brown sugar, corn syrup and condensed milk in a small pan on the stove at medium-low heat. Allow the butter to melt, then bring to a low boil. Boil for 5 minutes, whisking constantly. I mean, whisk constantly, until your arm feels like it’s going to fall off, or else it will burn on the bottom. Remove from heat, give it a good whisk and pour over bottom layer.
- Top layer: Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds at a time, stirring between each time, just until the chips are melted. Pour over the middle layer.
- Cover and place in fridge until cooled.
- Tips for cutting: The middle layer is softer than the top and bottom layers, making these squares very challenging to cut because the caramel tends to squish out. After chilling, allow them to return to room temperature, then remove the entire thing using the parchment paper onto a cutting board. Use a very sharp knife to score the top layer into 36 squares, then cut gently.
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