MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Millionaire's Shortbread
Categories: Cookies, Snacks, Chocolate
     Yield: 32 servings

MMMMM----------------------SHORTBREAD LAYER---------------------------
    12 tb Unsalted butter (170 g);
          - room temperature
   1/2 c  Granulated sugar (100 g)
 1 1/2 c  All-purpose flour (190 g)
   1/2 ts Kosher salt

MMMMM-----------------------CARAMEL LAYER----------------------------
    14 oz Can sweetened condensed
          - milk
     4 tb Unsalted butter (55 g)
     2 tb Lyle's Golden Syrup or
          - light corn syrup
   1/2 ts Kosher salt
   1/2 ts Pure vanilla extract

MMMMM-------------------------CHOCOLATE------------------------------
     8 oz Semisweet chocolate (226 g);
          -chopped

 MAKE THE SHORTBREAD LAYER: Set oven @ 325 F/165 C.

 Line an 8" square baking pan with parchment paper,
 leaving a 2" overhang on two sides. In a large bowl,
 beat together butter and sugar with an electric mixer on
 medium until fluffy, about 2 minutes. Add flour and
 salt, and beat on low just until the mixture is evenly
 combined and the texture of coarse sand.

 Tip mixture into prepared pan, and press down firmly
 into an even layer. Bake until top is dry and light
 golden brown, 30 to 35 minutes. Transfer to a rack to
 cool.

 Make the caramel layer: In a medium saucepan, combine
 condensed milk, butter, Golden Syrup and salt. Cook
 mixture over medium heat, stirring constantly with a
 heatproof spatula, until it has thickened and changed
 from a milky yellow color to the color of butterscotch
 pudding, 10 to 20 minutes. Adjust the heat as necessary
 to keep the bottom from scorching. Stir in vanilla
 extract. Immediately pour the caramel over the baked
 crust and spread it into an even layer.

 PREPARE THE CHOCOLATE: In the microwave or over a double
 boiler, melt the chocolate in short bursts, stirring
 often. Spread melted chocolate in an even layer over
 caramel. Chill until chocolate is set, about 30 minutes.

 To serve, cut the parchment-free sides away from the pan
 with a sharp knife, then transfer the shortbread to a
 cutting board using the parchment overhang.

 Recipe by Samantha Seneviratne

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM