Ingredients
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Directions
Preheat the oven to 350 degrees F.
Butter 9x13 nonstick pan and coat with flour, tapping off excess - or line with parchment paper. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.
Chocolate Topping:
Prepare the chocolate by chopping finely or have a bag of mini milk chocolate - chocolate chips ready. While the caramel is still warm sprinkle the chocolate on top of the caramel mixture and let set until chocolate starts to melt. Once warm enough spread the chocolate with an off set spatula to cover the caramel mixture. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
