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Monday, December 5, 2016

Caramel Shortbread Squares, guest post by author RaeAnne Thayne

Caramel Shortbread Squares

Winter Holiday Recipes (and reads!) even with #TLCBookTours

Please help me welcome bestselling author RaeAnne Thayne to the blog today as part of the Winter Holiday Recipes (and reads!) event with TLC Book Tours. RaeAnne will be introducing her new release and sharing a recipe inspired by her latest Haven Point book. Plus, enter for a chance to win a baking-inspired prize pack further down in this post!

The Holiday Gift by RaeAnne Thayne
About The Holiday Gift: With two kids and an active life, widow Faith Dustin only wants peace and quiet for Christmas. But her snowy Pine Gulch ranch is nothing but chaotic. All that keeps Faith going is her helpful neighbor, cowboy Chase Brannon. He's always been "good ol' Chase," her faithful friend. Until he kisses her under the mistletoe…

Years ago Chase blew his chance with the woman he's loved since childhood. Now he's determined to step out of the friend zone…and into the role of husband. But the scared and stubborn Faith won't let herself fall. With Christmas just days away, Chase will need all the magic of the season—and the help of her two matchmaking children—to unwrap a second chance at love.

Snowfall on Haven Point by RaeAnne Thayne
About Snowfall on Haven Point: There's no place like Haven Point for the holidays, where the snow conspires to bring two wary hearts together for a Christmas to remember.

It's been two rough years since Andrea Montgomery lost her husband, and all she wants is for her children to enjoy their first Christmas in Haven Point. But then Andie's friend asks a favor—to keep an eye on her brother, Sheriff Marshall Bailey, who's recovering from a hit and run. Andie will do anything for Wyn, even park her own misgivings to check on her grouchy, wounded bear of a brother.

Marshall hates feeling defenseless and resents the protective impulses that Andie brings out in him. But when a blizzard forces them together for the holidays, something in Marshall begins to thaw. Andie's gentle nature is a salve, and her kids' excitement for the holidays makes him forget why he never wanted a family. If only he and Andie can admit what they really want—each other—their Christmas wishes might come true after all.
Caramel Shortbread Squares
About the author: New York Times bestselling author RaeAnne Thayne finds inspiration in the beautiful northern Utah mountains where she lives with her family. Her books have won numerous honors, including six RITA Award nominations from Romance Writers of America and Career Achievement and Romance Pioneer awards from RT Book Reviews. She loves to hear from readers and can be reached through her website at
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In one of my favorite scenes from my latest Haven Point book Snowfall on Haven Point, Andie takes homemade shortbread over to Marshall while he’s recovering from a broken leg. Just for you, here’s a fabulous shortbread recipe to try.

yield: 16 barsprint recipe
Caramel Shortbread Squares

Caramel Shortbread Bars

prep time: 20 MINScook time: 25 MINStotal time: 45 mins
Crumbly shortbread and gooey caramel are topped off with dark chocolate in this perfectly sharable recipe for shortbread bars.


For the shortbread layer:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2/3 cup salted butter, softened slightly (should still hold its shape) and cut into large pieces
For the caramel layer:
  • 1/2 cup salted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons light corn syrup
For the chocolate layer:
  • 9 ounces (~1 1/4 cups) dark chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon salted butter


  1. Preheat oven to 350° F. Line an 8-inch baking pan with parchment paper, leaving an overhang, so you can lift it out easily later.
  2. Combine flour and sugar for shortbread together, then add the butter and use a pastry blender to cut everything together until you have even crumbs. Dump into prepared pan, then press into an even layer. Slide into oven and bake until edges are golden, 23-25 minutes.
  3. Combine butter, brown sugar, corn syrup, and sweetened condensed milk for caramel in a 2-quart saucepot and bring to a boil. Turn heat to low and cook, whisking constantly, for 5 minutes. Remove from heat and continue to whisk vigorously for about 3 minutes.
  4. Pour the caramel over the prepared shortbread crust. Cool until it begins to firm (sticking the pan in the freezer makes it cool faster).
  5. Put the chocolate, cream, and butter into a microwave-safe bowl and heat for 1 minute. Stir, then continue to cook for 15 minute intervals, stirring after each, until melted and smooth.
  6. Immediately pour the chocolate over the caramel layer and use an off-set spatula or knife and spread to cover. Refrigerate until completely cool.
  7. To serve, grab the extra parchment paper and pull the square out of the pan. Use a knife to cut into bars. You could also cut into 64 small squares, which are perfect for adding to holiday cookie trays and tins. Store cooled bars/squares in an airtight container at cool room temperature or in the refrigerator.
Created using The Recipes Generator
Caramel Shortbread Squares