Walnut Caramel Triangles
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Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
1 cup cold butter
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts
1/2 cup semi-sweet chocolate chips
Crisco® All-Vegetable Shortening
HEAT oven to 350°F. Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
BAKE 15 minutes or until lightly browned around edges.
COMBINE sweetened condensed milk, cream and vanilla in heavy saucepan. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts. Spread evenly over partially baked crust.
BAKE 20 minutes or until golden brown. Cool. Garnish with Chocolate Drizzle. Chill. Cut into triangles.
MELT chocolate chips with shortening. Carefully drizzle over cookies with a spoon.