Millionaire Shortbread

By bobcat

Ingredients

• 2 cups flour
• 1 1/2 cups packed light-brown sugar, divided
• 1 teaspoon salt, divided
• 2 cups cold, unsalted butter, divided
• 1 1/2 teaspoons vanilla, divided
• 1/4 cup light corn syrup
• 1-14 oz. can sweetened condensed milk
• 3/4 pound high quality milk or dark chocolate

Preparation

Step 1

Preheat the oven to 325 degrees. Butter the bottom and sides of a 9x13 inch pan, layer the pan parchment paper, and butter the paper.

To make the shortbread, measure the flour, 1/2 cup of the brown sugar, and 1/2 tsp salt. Into the bowl of a food processor, pulse until mixed. Add 1 cup of butter in chunks, and pulse until roughly mixed. Sprinkle in 1/2 tsp of vanilla; continue to process until the dough begins to form a ball. Remove from the processor and press evenly over the bottom of the pan. Bake for 35-40 minutes, turning the pan halfway through to brown evenly.

To make the caramel, melt the remaining 1 cup butter over low heat. Stir in the remaining 1 cup brown sugar, the corn syrup, and the condensed milk. Raise heat to medium-low; bring to a boil, stirring constantly, for 4 minutes. Remove from the heat; stir in the remaining 1/2 tsp salt, then 1 tsp vanilla. Pour evenly over the baked crust. Let cool.

Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, then use the parchment paper to lift the shortbread out of the pan. Cut into squares.