MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Millionaire's Shortbread
 Categories: Cookies, Snacks, Chocolate
      Yield: 32 servings
 
MMMMM----------------------SHORTBREAD LAYER---------------------------
     12 tb Unsalted butter (170 g);
           - room temperature
    1/2 c  Granulated sugar (100 g)
  1 1/2 c  All-purpose flour (190 g)
    1/2 ts Kosher salt

MMMMM-----------------------CARAMEL LAYER----------------------------
     14 oz Can sweetened condensed
           - milk
      4 tb Unsalted butter (55 g)
      2 tb Lyle's Golden Syrup or
           - light corn syrup
    1/2 ts Kosher salt
    1/2 ts Pure vanilla extract

MMMMM-------------------------CHOCOLATE------------------------------
      8 oz Semisweet chocolate (226 g);
           -chopped
 
  MAKE THE SHORTBREAD LAYER: Set oven @ 325°F/165°C.
  
  Line an 8" square baking pan with parchment paper,
  leaving a 2" overhang on two sides. In a large bowl,
  beat together butter and sugar with an electric mixer on
  medium until fluffy, about 2 minutes. Add flour and
  salt, and beat on low just until the mixture is evenly
  combined and the texture of coarse sand.
  
  Tip mixture into prepared pan, and press down firmly
  into an even layer. Bake until top is dry and light
  golden brown, 30 to 35 minutes. Transfer to a rack to
  cool.
  
  Make the caramel layer: In a medium saucepan, combine
  condensed milk, butter, Golden Syrup and salt. Cook
  mixture over medium heat, stirring constantly with a
  heatproof spatula, until it has thickened and changed
  from a milky yellow color to the color of butterscotch
  pudding, 10 to 20 minutes. Adjust the heat as necessary
  to keep the bottom from scorching. Stir in vanilla
  extract. Immediately pour the caramel over the baked
  crust and spread it into an even layer.
  
  PREPARE THE CHOCOLATE: In the microwave or over a double
  boiler, melt the chocolate in short bursts, stirring
  often. Spread melted chocolate in an even layer over
  caramel. Chill until chocolate is set, about 30 minutes.
  
  To serve, cut the parchment-free sides away from the pan
  with a sharp knife, then transfer the shortbread to a
  cutting board using the parchment overhang.
  
  Recipe by Samantha Seneviratne
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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