Millionaire Shortbread Cookies

from AARPMagazine
via Judy Gray
makes 36 to 40 cookies

Food + Prop Stylist: Carrie Purcell

2 cups all-purpose flour

1½ cups packed light brown sugar, divided

1 teaspoon salt, divided

2 cups cold, unsalted butter, divided

1½ teaspoon vanilla, divided

¼ cup light corn syrup

1 14-ounce can sweetened condensed milk

¾ pound milk or dark chocolate, melted

Preheat oven to 325° F. Butter the bottom and sides of a 9x13 inch pan, layer the pan with parchment paper, and butter the paper.

To make shortbread: Measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt in to bowl of a food processor (or KitchenAid mixer) and pulse until mixed. Add 1 cup of the butter, in chunks, and pulse until roughly mixed. Sprinkle in ½ teaspoon vanilla; continue to process until the dough begins to form a ball. Remove from the processor and press evenly over the bottom of the pan. Bake for 35 – 40 minutes, turning the pan halfway through to brown evenly.

To make caramel: Melt the remaining 1 cup butter over low heat. Stir in the remaining 1 cup brown sugar, corn syrup, and condensed milk. Raise heat to medium-low; bring to a boil, stirring constantly, for 4 minutes Remove from the heat; stir in the remaining ½ teaspoon salt, then 1 teaspoon vanilla. Pour evenly over the baked crust; let cool.

Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, then use the parchment paper to lift the shortbread out of the pan. Cut into squares.

A delightful, sweet and salty combination. It is a bit time consuming but completely worth it!