Millionare's Shortbread

Name: Millionare's Shortbread
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 32 serving(s)
Ingredients: 1 cup butter, cut into small pieces, plus more for preparing pans; 2 cups all-purpose flour, plus more for preparing pans; 2/3 cup sugar; 1/2 teaspoon salt; 2 (14 ounce) cans sweetened condensed milk; 2 tablespoons butter; 3/4 lb good-quality milk chocolate

Submitted by BamaBelle30

"This recipe is from the Food Network show "5 Ingredient Fix". I saw this prepared and couldn't wait to try it myself! You could easily halve this recipe and only make one pan, but then there wouldn't be any to enjoy tomorrow!! :)"

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Ready In:: 1hr 25mins
Ingredients:: 7
Serves:: 32

ingredients

Shortbread Layer
1 cup butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
²⁄₃ cup sugar
¹⁄₂ teaspoon salt
Caramel Layer
2 (14 ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping
³⁄₄ lb good-quality milk chocolate

directions

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess.
Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas.
Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously.
Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate.
Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.
Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

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Reviews

I too, saw this recipe on tv, so bought the ingredients and made it for my husband, brother & co workers..everyone LOVES this recipe!! It is DEFINITELY worth the time over the stove for the 2nd step..be patient and you will be rewarded!!

MaMere

RECIPE SUBMITTED BY

BamaBelle30

United States

I am 36 years old and the mother of four wonderful children. Two girls and two boys. ?Being a stay-at-home mom affords me ample time to indulge my passion for cooking and baking! (Thanks again to my wonderful husband!) My oldest daughter loves to help in the kitchen and wants to eat what she cooks, so that's helping broaden her eating horizons! My youngest daughter is still pretty picky, but we're dealing! Thank goodness my husband is gracious enough to eat whatever I cook. (I guess he knows that if he complains, he'll be asked to do the cooking himself!!)

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