Ingredients: |
Ingredients: Shortbread Crust
1 c butter, softened
1/3 c sugar
1/3 c brown sugar, packed
1 large egg yolk
3/4 tsp vanilla
1/2 tsp salt
2-1/4 c flour
Caramel
2 - 14 oz cans sweetened condensed milk
14 tbsp butter cut into pieces
1 c light brown sugar
1/3 c light corn syrup
1 tsp vanilla
1/4 tsp salt
Chocolate Ganache
2 c semisweet chocolate chips
1/2 c heavy cream
1/2 tsp vanilla
sea salt for sprinkling
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Directions: |
Directions:Preheat oven 350º. and line a 13 x 9 baking pan with parchment paper
Shortbread
Beat butter until well creamed with mixer
Add sugars and beat until light and fluffy
Add egg yolk and vanilla extract and stir well and mixing until ingredients are well combined
Add flour, gradually, scraping down side of bowl. Halfway through the addition of the flour sprinkle in the salt with the beater still running.
Don't overbeat the dough, you want it to be slightly crumbly to make it easier to press into the pan. Press the dough into the pan, flattening it out to cover the whole pan .Bake at 350º for 0-25 minutes. Edges should be lightly golden brown. Allow to cool while you make the caramel.
Caramel
Combine the condensed milk, butter, br sugar and corn syrup in a medium sized saucepan over medium heat. Stir frequently until butter is melted and mix is well combined. Continue to stir constantly until mix begins to boil (several minutes), no need to increase the heat. Once mix comes to a boil, reduce the heat to a simmer (slowly bubbling) still stirring constantly. Continue to stir 10-15 minutes until mix turns a rich caramel color and has thickened (should begin pulling away from the sides of the pan. Remove from heat and immediately stir in the vanilla and salt. Pour over the baked shortbread and let cool several hours at room temp or in the refrigerator.
Chocolate topping
Combine chocolate chips and heavy cream in a small saucepan over medium heat. Stir frequently until chocolate is melted and mix is smooth. Remove from heat and stir in the vanilla. Allow chocolate to cool just slightly for about 5 minutes. Pour over the caramel layer. Wait several minutes and then sprinkle with sea salt. Refrigerate so it can harden, about 30 minutes. Cut into serving sized pieces. |
This recipe for Millionaires Shortbread Bars or Homemade Twix Bars is from