Millionaire Shortbread Bars
From sola 17 years ago
- 20 minutes to make
- Serves 16
I give these away every Christmas,my friends think I slave away in the kitchen all day.But the secret is that these take no time at all but are so decadent.
Ingredients
- For shortbread: shopping list
- 3/4 cup unsalted butter,room temperature shopping list
- 1/4 cup white sugar shopping list
- 1/2 Tsp. pure vanilla extract shopping list
- 1 1/2 cups all purpose flour shopping list
- 1/8 Tsp. salt shopping list
- For caramel filling: shopping list
- 1-14 Oz can/jar Dulce De leche shopping list
- chocolate topping: shopping list
- 6 ounces semi-sweet or bittersweet chocolate,cut into pieces.Use a good quality chocolate* shopping list
- 1/2 Tsp.unsalted butter shopping list
How to make it
- Preheat oven to 350 (177 degrees C).Place rack in center of oven.Grease a 9X9 (23 X23 cm) with butter or cooking spray.
- For shortbread:With a mixer,cream the butter and sugar until fluffy.Beat in vanilla.Add flour and salt and beat until dough just comes together.Press onto the bottom of greased pan and bake for 20 minutes,or until pale golden in color.Remove from oven,place on wire rack to cool while filling is prepared.
- For caramel filling.Place caramel filling in a bowl set over a saucepan of simmering water,until warmed through. (If you cannot find Dulce De leche -you can make your own>1 14 oz can sweetened condensed milk,in a heat proof bowl over pan of simmering water.Cook and cover,over low heat,stirring occasionally for 45-60 minutes,until milk has thickened and has turned a light caramel color.)
- Remove from heat blend until smooth.Pour caramel over the baked shortbread and leave to set.
- For topping:Melt the chocolate and butter either in microwave oven in a heatproof bowl or over a saucepan of simmering water.Always remember to keep water away fom chocolate,make sure your bowl is completely dry*
- Pour the chocolate evenly over the caramel,spreading with a rubber spatula if necessary,and leave to set.Cut the shortbread into pieces using a sharp knife.
- Store in refrigerator to keep chocolate nice and firm.
The Rating
Reviewed by 4 people-
sounds simple and nice but delicious
cholena
in Food World loved it
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awsome recipe thanks high5
momo_55grandma
in Mountianview loved it
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love it , i give you a 5
princessthunder
in Greer loved it
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