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Millionaire Shortbread Cookies Recipe

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This recipe for Millionaire Shortbread Cookies, by , is from LET'S GET COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Breon


12 Tbsp butter cut into 1/2" cubes plus extra for coating the pan
2 c all purpose flour, plus extra for coating the pan
1/3 c sugar
1/2 tsp fine salt

1 1/2 c sweetened condensed milk
1/2 c light brown sugar (not packed)
3 Tbsp cookie butter
1 tsp fine salt

4 oz dark chocolate chopped
2 tsp vanilla
flaky salt (fleur de sel)

Preheat oven to 350. Using a pastry brush, butter 9 x 13 pan and coat with flour tapping off excess.
Put the flour, sugar and salt in food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from oven and cool completely.
For the cookie butter layer - in a 5 qt saucepan over moderately low heat combine the sweetened condense milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring constantly. Continue stirring until mixture becomes thick and amber in color about 15 minutes. Pour the mixture over the cooled shortbread and spread evenly. Cool to room temperature.
For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes then put into the refrigerator to cool completely allowing chocolate to slightly harden but not too hard. Cut into 2" pieces. Garnish with flaky salt.




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