Butter the bottom & sides of a 13″ x 9″ pan.<\/p>\n\n\n\n
Line with a sheet of parchment paper (you’ll use this to lift the shortbread from the pan).<\/p>\n\n\n\n
Butter the parchment.<\/p>\n\n\n\n
In a food processor:<\/p>\n\n\n\n
2 c flour<\/strong><\/em><\/p>\n\n\n\n 1\/2 c brown sugar<\/strong><\/em><\/p>\n\n\n\n Pulse until mixed.<\/p>\n\n\n\n Add:<\/p>\n\n\n\n 1 c salted butter<\/strong><\/em>, cut into chunks<\/p>\n\n\n\n 1\/2 tsp vanilla<\/em><\/strong><\/p>\n\n\n\n Pulse until it forms a ball of dough.<\/p>\n\n\n\n Press into the bottom of the prepared pan.<\/p>\n\n\n\n Bake @ 325 for 20 minutes.<\/p>\n\n\n\n Rotate the pan.<\/p>\n\n\n\n Bake another 15-20 minutes.<\/p>\n\n\n\n While shortbread bakes, place a pot over low heat.<\/p>\n\n\n\n Melt:<\/p>\n\n\n\n 1 c salted butter<\/strong><\/em>*<\/p>\n\n\n\n Add:<\/p>\n\n\n\n 1 c brown sugar<\/strong><\/em><\/p>\n\n\n\n 1\/4 c light corn syrup<\/strong><\/em><\/p>\n\n\n\n 14 oz can sweetened CONDENSED milk<\/strong><\/em><\/p>\n\n\n\n Raise heat to med- low. Bring to a boil.<\/p>\n\n\n\n Boil & stir constantly for 4 minutes.<\/p>\n\n\n\n Remove from heat.<\/p>\n\n\n\n Add:<\/p>\n\n\n\n 1 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n Pour evenly over the baked shortbread.<\/p>\n\n\n\n Let cool.<\/p>\n\n\n\n In a double boiler, stir occasionally until melted:<\/p>\n\n\n\n 3\/4 lb high quality milk or dark chocolate (12oz)<\/em><\/strong><\/p>\n\n\n\n Pour over caramel layer.<\/p>\n\n\n\n Cool completely.<\/p>\n\n\n\n Use the parchment to lift out of the pan.<\/p>\n\n\n\n Cut into squares. This is tricky!<\/p>\n\n\n\n The chocolate is firm & cracks.<\/p>\n\n\n\n The caramel is soft & gives as you cut.<\/p>\n\n\n\n Serve in cupcake papers.<\/p>\n\n\n\n * If using unsalted butter, add 1\/2 tsp salt to shortbread layer & 1\/2 tsp salt to caramel layer.<\/p>\n\n\n\n NOTES<\/p>\n\n\nCaramel Layer:<\/h4>\n\n\n\n
Chocolate Layer:<\/h4>\n\n\n\n
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chocolate with 50-70% cocoa solids, which will be written on the label.<\/li>\n<\/ul>\n\n\n\n