MILLIONAIRE SHORTBREAD

 I've been wanting to try this recipe for sometime now.   Frankly it looked like a lot of work.... and it was a considerable amount of work... but the work paid off.  These babies are awesome.  

Three layers of goodness.  A shortbread base, caramel center and chocolate ganache topping.  And yes, each of these steps take some time, so it's not a cookie you'll be making on a regular basis for sure, but like I said it's worth the effort.   Super rich (reminded me of a twix bar), so you can't gorge yourself on these.  You'll be happy to know that the recipe uses a 9x9 pan, so that's also a good thing because you don't want a lot of leftovers.

INGREDIENTS:

2 cups all purpose flour

1 cup unsalted butter, room temp

½ cup granulated sugar

1 egg yolk

1 tsp. vanilla extract

½ tsp. salt

CARAMEL:

1 14oz. can condensed milk

½ cup unsalted butter cut into tablespoon size pieces

1 cup light brown sugar, packed

¼ cup light or dark corn syrup

1 tsp. vanilla extract

½ tsp. salt

CHOCOLATE GANACHE:

1½ cups semi-sweet chocolate chips

1/3 cup heavy cream

1 pinch sea salt to sprinkle on top (optional)

DIRECTIONS;

Preheat oven to 350 degrees and line a 9x9 inch baking pan with parchement paper or foil, leaving an overhang to help with removal.

Cream the butter.  Then add the sugar and salt and beat until light and fluffy.  Add the vanilla and egg yolk then mix until combined.  Add the flour in a few batches and mix until just combined.  Transfer to your prepared pan and press into an even layer.  Bake at 350 for about 22 minutes or until the edges are golden.  

While the base bakes, make the caramel.  *This is easiest with a candy thermometer, but it's not required.    Combine the butter, brown sugar, salt, vanilla, condensed milk and the syrup.  Place over medium heat and whisk until melted and combined.  Continue whisking over the heat while the caramel bubbles and darkens to a rich color.  Once it reaches 225 degrees, you'll see it starts to thicken and pull away from the edge, 5-6 minutes.  Your caramel is ready.  

Pour onto the shortbread base.  Smooth to the edges creating a flat layer.  Chill for about 10 minutes so the caramel sets.

Melt chocolate chips and cream either in a double boiler or microwaving in 2-3 20 second bursts, stirring in between.  Pour the chocolate over the caramel and smooth into an even layer.  Sprinkle with salt if desired then chill and cut into pieces. 

Notes:

* I do not have a candy thermometer and did just fine.  The instructions were written well and it was easy to follow along to know when it was ready

It's essential the butter is at room temperature for making the shortbread

When making the caramel, be sure you are stirring contantly, so it doesn't burn on the bottom.

The bars were super easy to slice because they were chilled.  I let mine chill for a good 30-40 minutes before slicing. 

Enjoy!