So Good Millionaire Shortbread
Millionaire Shortbread recipe
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
|
|
| Caramel layer | |||
| ½ | cup |
butter
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| Caramel layer | |||
| 118 | ml |
butter
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Crust:
Preheat oven to 350℉ (180℃).
Mix together the flour, ¼ cup sugar and ¼ cup butter until crumbly.
Press into a greased 8- inch square pan.
Bake for 10 to 15 minutes or until golden brown.
Cool.
Caramel Layer:
In heavy saucepan, melt ½ cup butter.
Add the corn syrup and the sweetened condensed milk.
Bring to a boil and cook 12 to 15 minutes, stirring constantly, until mixture turns medium caramel color.
Do not let burn.
Remove from heat and stir in vanilla.
Pour over crust. Cool.
Melt chocolate chips and spread over the caramel layer.
Cool until set. Cut into bars or squares.
