Millionaire's Shortbread

Shortbread Base

2 ½ cups All Purpose Flour

½ cup sugar

¾ teaspoon salt

16 tablespoon melted unsalted butter

Carmel Topping

1-14oz can sweetened condensed milk

1 cup packed brown sugar

½ cup corn syrup

1 stick unsalted butter cubed

½ teaspoon salt

½ cup heavy cream

Chocolate Topping

6oz fine chopped bittersweet chocolate

2 oz very finely grated bittersweet chocolate

Shortbread

Whisk together all dry ingredients then

add melted butter, mix till well combined

(no white from flour) will be thick. Line a

9x13 inch pan with foil, make a sling to easy

remove. Press dough into pan and level out as

much as possible prick dough with fork about

1 inch apart, preheat oven to 350 degrees and bake

for 25 to 30 minutes till light browned and firm

Using a spatula press down on shortbread to compact

to keep from crumbling when cutting, cool

Carmel Topping

combine all in sauce pan over meduim heat till

temperture comes to between 235 to 239 degrees on

thermometer, remove from heat and smooth over

shortbread, cool completely 1 to 1 ½ hours

Chocolate Topping

Microwave 6 oz of chocolate, 15 secs at a time till melted

stirring in between time, about 1 to 2 minutes total, add

very finely grated chocolate and stir till melted, (if

not completely melted, microwave at 5 sec interviews)

Spread melted chocolate evenly over carmel and refrigerate

10 minutes till chocolate is set, Using a serrated edge knife

cut in half, then cut in half each piece twice, then cut each

piece into 10 pieces.

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