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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 24 |
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You'll feel like a million bucks after one bite of this treat! 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:
1. 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.
2. 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.
3. 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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