Millionaire Shortbread

By S. Danford

Ingredients

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

Preparation

Step 1

Preheat oven to 325
Butter the bottom and sides of a 9x13 pan
Layer the pan with parchment paper and butter the paper

Shortbread:
In a food processor, measure the flour, 1/2 cup brown sugar, 1/2 t salt.
Pulse until mixed
Add 1 cup butter in chunks and pulse until roughly mixed
Sprinkle in 1/2 t vanilla
Continue to process until dough begins to form a ball.
Press the dough evenly over bottom of the prepared pan.
Bake 35-40 minutes, turning the pan halfway through to even the browning.

Caramel:
Melt remaining 1 cup butter over low heat.
Stir in remaining 1 cup brown sugar, corn syrup, and condensed milk.
Raise temperature to medium low and bring to a boil, stirring constantly for 4 minutes.
Remove from heat and stir in remaining 1/2 t salt and 1 t vanilla.
Pour evenly over the baked crust.
Cool

Topping:
Melt the chocolate and pour it evenly over the caramel layer.

Cool completely in the pan then use parchment paper to lift the shortbread out of the pan.
Cut into squares
Keep refrigerated