Millionaire’s Shortbread Bars
Shortbread Ingredients:
3/4 cup unsalted butter, room temperature
¼ cup suar
1/2 t. pure vanilla extract
1 ½ cups AP flour
1/8 t. salt
Caramel Filling: 1 - 14 ounce can sweetened condensed milk
Chocolate Toping:
6 oz semi-sweet or bittersweet chocolate, cut into pieces
1 t. unsalted butter
Method:
- Preheat oven to 350 degrees F. Grease a 9 x 9” pan.
- FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.
- FOR CARAMEL FILLING: Pour condensed milk into a heatproof bowl, and microwave on medium power for 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth. Pour caramel over baked shortbread and leave to set.
- FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
- Store the shortbread in the refrigerator to keep the chocolate nice and firm.