Caramel Macchiato Shortbread Bars

Preheat oven to 350ºF/180ºC. Dissolve coffee in hot water. Beat butter, coffee and sugar until fluffy. Stir together flour and candy; mix into butter mixture 1/2 cup at a time until combined.

Press dough into a non-stick 15×10 inch (25×37.5 cm) cookie sheet lined with parchment paper or a silicone baking mat (this is to prevent the pan from getting scratched when cutting the bars). Bake for 20 minutes or until slightly golden. Remove from oven. While still warm, cut into bars using a sharp knife. Cool in pan on rack. Enjoy with a latté or refreshing glass of milk! 

Recipe Courtesy of Dairy Farmers of Canada

 Courtesy of Dairy Farmers of Manitoba