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Ingredients
  • subheading: For the shortbread:
  • ¾ cup ( 170 gm) unsalted butter, softened to room temperature
  • ½ cup ( 100 gm) sugar
  • 1- ½ cups ( 210 gm) all-purpose flour
  • ½ teaspoon salt
  • subheading: For the caramel filling:
  • 6 tablespoons ( 85 gm) unsalted butter
  • ½ cup ( 100 gm) brown sugar
  • 1- 14 ounce can of Eagle Brand Sweetened Condensed Milk
  • 2 tablespoons light corn syrup
  • ¼ teaspoon salt
  • subheading: For the chocolate crunch:
  • 8 ounces semisweet chocolate
  • ¾ cup rice cereal
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