Millionaire Shortbread

I saw a picture of these in the AARP magazine and decided I wanted one immediately. Now. However, they are loaded with carbohydrates and fats. Not good. What to do, what to do. So I made them and cut them into little bitty squares, put them in a container and put them in the freezer. Now I can get a cookie out when the carb cravings are upon me, and only eat one little square. Really, I can do this....

MILLIONAIRE SHORTBREAD
2 c. flour
1 ½ c. packed brown sugar, divided
1 tsp. salt
2 c. cold, unsalted butter, divided
1 ½ tsp. vanilla
¼ c. light corn syrup
1 - 14 oz. can sweetened condensed milk
¾ lb. milk or dark chocolate (about 1 1/2 cups chocolate chips) (or you could use a ganache - we'll talk about that in a future blog. A ganache would actually cut better when these are cooled)

Oven 325 degrees. Butter bottom and sides of a 9x13” pan, or spray with cooking spray.

Shortbread: Measure the flour, ½ c. of brown sugar, and ½ tsp. salt in bowl of food processor. Pulse till mixed.

Add 1 c. butter in chunks, pulse till roughly mixed.

Sprinkle in ½ tsp. vanilla; continue to process until dough forms a ball.

Press dough evenly over the bottom of the pan. Prick with a fork. Bake 35-40 minutes.

Caramel: Wait until the shortbread is nearly baked. Melt remaining 1 c. butter over low heat.

Stir in remaining 1 c. brown sugar, corn syrup, and condensed milk.

Raise heat to medium-low; bring to a boil, stirring constantly, for 4 minutes.

Remove from heat, stir in ½ tsp. vanilla. Pour evenly over baked crust.

Let cool for 15 minutes, then sprinkle on chocolate.

When they turn shiny, spread with a spatula or the back of a spoon.

Let cool till chocolate is set.

Or
Chocolate: Melt chocolate, then pour it evenly over the caramel layer. Cool completely in the pan. Cut into squares. Little squares or big if you're feeding teenagers - whatever size works for you.

Aren't these luscious? Enjoy!