Millionaire's Shortbread

By mamacasma

Ingredients

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

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 325 degree. Butter the bottom and sides of a 13 x 9 inch pan, layer the pan with parchment paper, and butter the paper.

2. To make the shortbread, measure the flour, 1/2 cup of brown sugar, and 1/2 teaspoon of salt into the bowl of a food processor and pulse until mixed. Add 1 cup of the butter in chunks and pulse until roughly mixed. Sprinkle in 1/2 teaspoon 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.

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

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