Millionaire's Shortbread
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
32 pieces
ingredients
- 1 cup unsalted butter, cut into small pieces (and more for greasing pans)
- 2 tablespoons unsalted butter, cut into small pieces (and more for greasing pans)
- 2 cups unbleached all-purpose flour (and more for preparing pans)
- 2⁄3 cup granulated sugar
- 1⁄2 teaspoon kosher salt
- 2 (14 ounce) cans sweetened condensed milk
- 12 ounces good-quality milk chocolate, chopped
- fleur de sel or flaky sea salt
directions
- Preheat oven to 350 degrees. Butter two 8-inch-square baking pans; coat with flour, tapping off excess. Place flour, sugar and kosher salt in food processor; pulse once. Add 1 cup butter; pulse until mixture resembles peas. Dividing evenly, press mixture into pans. Bake 18-20 minutes or until golden around edges. Cool completely.
- In heavy-bottomed pot over medium-low heat, combine condensed milk and remaining 2 T. butter. Slowly bring mixture to boil, stirring continuously. Continue stirring over heat until mixture becomes thick and amber in color, 15-20 minutes. Pour caramel over shortbread; spread evenly. Cool to room temperature.
- In heatproof bowl set over pot of hot, not simmering, water, melt chocolate. Once chocolate has melted, pour it over caramel layer. Sprinkle a little fleur de sel over chocolate to garnish. Cool at room temperature for about 10 minutes. Refrigerate to set. Cut into 2-inch squares.
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Reviews
-
Totally decadent! but very good! I used a can of caramel, ( made from condensed milk)<br/>one hint would be to cut it when its cold, but before you fridge it! Mine shattered :) BUT it I am thinking it would be a great base for "death by chocolate", because the taste is wonderful!! cant stop nibbling! and because my bits are small, I am not getting the guilt factor :) YET<br/>made for Aussie swap June 2012
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!