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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 18 |
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A chocolate, caramel shortbread Ingredients:
shortbread |
2 sticks butter, cut into small pieces, plus more for preparing pans |
2 cups all purpose flour, plus more for pans |
2/3 cup sugar |
1/2 t salt |
caramel layer |
2 (14oz) cans sweetened condensed milk |
2 t butter |
chocolate topping |
3/4 pound good-quality milk chocolate |
Directions:
1. Preheat oven to 350 degrees
2. Butter 2 (8in) square nonstick pans and coat with flour
3. Place flour, sugar and salt in food processor and pulse once
4. Add butter and pulse until mixture resembles peas
5. Press the shortbread mixture into pans and bake until golden brown around the edges, about 20 minutes
6. Remove from the oven and let cool completely
7. Caramel Layer:
8. In a heavy bottomed saucepan over medium low heat, combine the condensed milk and 2 T of butter
9. Slowly bring the mixture to a boil, stirring continuously
10. Continue stirring until mixture becomes thick and amber in color, about 15 minutes
11. Pour over the cooked shortbread and spread evenly
12. Cool to room temperature
13. Chocolate Topping:
14. In a glass bowl, melt chocolate in the microwave about 2 minutes, stirring every 30 seconds or so until melted
15. Pour over the cooled caramel
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