{"id":2349,"date":"2023-05-28T15:32:44","date_gmt":"2023-05-28T15:32:44","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2349"},"modified":"2024-10-12T21:54:21","modified_gmt":"2024-10-12T21:54:21","slug":"millionaire-shortbread","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/millionaire-shortbread\/","title":{"rendered":"Millionaire Shortbread"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

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

Shortbread Layer:<\/h4>\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

Caramel Layer:<\/h4>\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

Chocolate Layer:<\/h4>\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\n