This recipe combines all the delicious things - shortbread, caramel and chocolate. Tell me what could be better? Not too much, I'm thinking;) Is this bar a bit more work. Well, yes, but is it worth it. Absolutely! A lovely bit of shortbread, with creamy caramel, topped with a nice amount of chocolate and it looks so impressive with it's beautiful 3 layers - hard to find anything wrong with this recipe!
So, let's get to it. . .
Millionaire Shortbread Bar
Base Cream 1 c. unsalted butter (room temp)
Add in and beat until light and fluffy 1/2 c. sugar 1/2 tsp. salt
Add in and mix together 1 tsp. vanilla 1 egg yolk
Slowly add in 2 c. flour (spooned into measuring cups)
Press this into a 9x9 pan that has been lined with parchment paper.
Bake at 350 for about 18-22 minutes, until the edges are golden.
Caramel Filling* In a saucepan over medium heat, combine 1 14 oz sweetened condensed milk 1/2 c. unsalted butter cut into pieces (melts faster this way) 1 c. b. sugar 1/4 c. corn syrup 1 tsp. vanilla 1/2 tsp. salt Whisk until the caramel bubbles and it darkens. If you have a candy thermometer, it should read 225F. If you don't have a thermometer, this process takes about 5-6 minutes (maybe a touch longer) and the caramel will get thick and deepen in color.
Pour the caramel onto the shortbread.
Chill for about 10 minutes in the fridge for the caramel to set.
Top Melt together (you can microwave this in small bursts, stirring in between - do not overcook) 1 1/2 c. chocolate chips 1/3 c. heavy cream
Spread onto the caramel.
Chill and cut into squares.
*if you cook this a bit too fast and you get some brown chunks or your caramel is not as smooth as you like, don't be afraid to put it through a strainer to get rid of those pesky bits!
