Millionaire's Shortbread

Name: Millionaire's Shortbread
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 32 pieces
Ingredients: 236.59 ml unsalted butter, cut into small pieces (and more for greasing pans); 29.58 ml unsalted butter, cut into small pieces (and more for greasing pans); 473.18 ml unbleached all-purpose flour (and more for preparing pans); 157.80 ml granulated sugar; 2.46 ml kosher salt; 2 (793.78 g) can sweetened condensed milk; 340.19 g good-quality milk chocolate, chopped; fleur de sel or flaky sea salt

Submitted by JackieOhNo!

"You'll feel like a million bucks after one bite of this treat!"

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Ready In:: 1hr 20mins
Ingredients:: 8
Yields:: 32 pieces

ingredients

236.59 ml unsalted butter, cut into small pieces (and more for greasing pans)
29.58 ml unsalted butter, cut into small pieces (and more for greasing pans)
473.18 ml unbleached all-purpose flour (and more for preparing pans)
157.80 ml granulated sugar
2.46 ml kosher salt
2 (793.78 g) can sweetened condensed milk
340.19 g 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

mummamills

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!!

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