MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Millionaire Shortbread Bars
 Categories: Breads, Chocolate, Dairy, Cookies
      Yield: 36 servings
 
      1 c  Unsalted butter; softened
    1/3 c  Sugar
  1 1/2 ts Vanilla extract
      1 lg Egg yolk
      3 c  A-P flour
    1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
     14 oz Can sweetened condensed
           - milk
      1 c  Packed brown sugar
    3/4 c  Unsalted butter; in cubes
    1/4 c  Light corn syrup
      1 ts Vanilla extract
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
  1 1/2 c  60% cacao bittersweet
           - chocolate baking chips
    2/3 c  Heavy whipping cream
           Flaked sea salt; opt
 
  In a large bowl, cream butter, sugar and vanilla until
  light and fluffy, 5 to 7 minutes. Yep, it does take that
  long to properly blend these ingredients. Then beat in
  the egg yolk.
  
  In another bowl, whisk flour and salt. Gradually mix the
  dry ingredients into the wet ingredients. Don't overmix
  the dough, as you want the shortbread to be super
  tender.
  
  Line a 13x9" pan with parchment paper. Be sure to use
  enough parchment so the paper extends up and over the
  edge of the pan.
  
  Then spread the dough into the pan. You can use a
  measuring cup to help flatten the cookie dough into an
  even layer. Know that the dough will be sticky. Once
  you're done, chill in the fridge for 30 minutes.
  
  Bake @ 350°F/175°C until edges are lightly browned and
  center is dry, 20 to 25 minutes. Cool completely on a
  wire rack.
  
  Meanwhile, in a large heavy saucepan, combine all the
  caramel filling ingredients. Bring to a boil over medium
  heat, stirring occasionally.
  
  Reduce heat to maintain a low boil; cook and stir until
  the mixture is amber-colored and reaches 225°F/107°C.
  This is where that candy thermometer comes in handy! Be
  patient - this will take 20-25 minutes.
  
  Remove the caramel from the heat, and quickly pour over
  the cooled crust. Let cool for 15 minutes and
  refrigerate until chilled, about an hour.
  
  Let cool for 15 minutes and refrigerate until chilled,
  about an hour.
  
  Place chocolate in a small bowl. In a small saucepan,
  bring cream just to a boil. Pour over chocolate and let
  stand 5 minutes. Stir with a whisk until smooth. Pour
  over the caramel layer. If desired, sprinkle with sea
  salt. Refrigerate until set, at least 2 hours.
  
  When you're ready to serve, remove the bars from the pan
  by lifting with the parchment. Cut into bars. Store in
  an airtight container in the refrigerator.
  
  Recipe by Suzanne Podhaizer, South Burlington, VT
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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