Millionaire Shortbread (Mitch)

By ezunich

Ingredients

• 2 cups flour
• 1 1/2 cups light brown sugar, divided
• 1 tsp salt, divided
• 2 cups cold, unsalted butter, divided
• 1 1/2 tsp vanilla, divided
• 1/4 cup light corn syrup
• 1 (14 oz) can sweetened condensed milk
• 3/4 lb milk or dark chocolate

Preparation

Step 1

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

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

4. 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.