From the kitchen of Stephanie Knewasser.  My friend
Jennifer Radar found this recipe in  
AARP magazine &
was kind enough to share it with me.  The chocolate
layer calls for "high quality chocolate."  This refers to
chocolate with 50-70% cocoa solids, which will be
written on the label.  These triple layered bars are a
bit time consuming, but sooo good!  
Butter the bottom & sides of a 13" x 9" pan.
Line with a sheet of parchment paper (you'll use this
to lift the shortbread from the pan).  Butter the
parchment.

Shortbread Layer:
In a food processor:
2 c flour
1/2 c brown sugar*
Pulse until mixed.  Add:
1 c salted butter, cut into chunks
1/2 tsp vanilla
Pulse until it forms a ball of dough.
Press into the bottom of the prepared pan.
Bake @ 325 for 20 minutes.
Rotate the pan.  Bake another 15-20 minutes.

Caramel Layer:
While shortbread bakes, place a pot over low heat.  
Melt:
1 c salted butter*
Add:
1 c brown sugar
1/4 c light corn syrup
14 oz can sweetened CONDENSED milk
Raise heat to med- low.  Bring to a boil.
Boil & stir constantly for 4 minutes.
Remove from heat.
Add:
1 tsp vanilla
Pour evenly over the baked shortbread.
Let cool.

Chocolate Layer:
In a double boiler, stir occasionally until melted:
3/4 lb high quality milk or dark chocolate (12oz)
Pour over caramel layer.
Cool completely.

Use the parchment to lift out of the pan.
Cut into squares.  This is tricky!
The chocolate is firm & cracks.
The caramel is soft & gives as you cut.
Serve in cupcake papers.  


* If using unsalted butter, add 1/2 tsp salt to
shortbread layer & 1/2 tsp salt to caramel layer.
"A two-year-old is kind of like having a
blender, but you don't have a top for it."
Millionare Shortbread
Don't have a double boiler?  Neither
do I.  Put an inch of water in a pot.  
Place a heat proof bowl (I have
Pyrex) on top of it.  Heat on low.  Stir.
Make your own Double Boiler
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