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

     Title: Millionaire Shortbread Bars
Categories: Breads, Chocolate, Dairy, Cookies
     Yield: 36 servings

     1 c  Unsalted butter; softened
   1/3 c  Sugar
 1 1/2 ts Vanilla extract
     1 lg Egg yolk
     3 c  A-P flour
   1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
    14 oz Can sweetened condensed
          - milk
     1 c  Packed brown sugar
   3/4 c  Unsalted butter; in cubes
   1/4 c  Light corn syrup
     1 ts Vanilla extract
   1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
 1 1/2 c  60% cacao bittersweet
          - chocolate baking chips
   2/3 c  Heavy whipping cream
          Flaked sea salt; opt

 In a large bowl, cream butter, sugar and vanilla until
 light and fluffy, 5 to 7 minutes. Yep, it does take that
 long to properly blend these ingredients. Then beat in
 the egg yolk.

 In another bowl, whisk flour and salt. Gradually mix the
 dry ingredients into the wet ingredients. Don't overmix
 the dough, as you want the shortbread to be super
 tender.

 Line a 13x9" pan with parchment paper. Be sure to use
 enough parchment so the paper extends up and over the
 edge of the pan.

 Then spread the dough into the pan. You can use a
 measuring cup to help flatten the cookie dough into an
 even layer. Know that the dough will be sticky. Once
 you're done, chill in the fridge for 30 minutes.

 Bake @ 350°F/175°C until edges are lightly browned and
 center is dry, 20 to 25 minutes. Cool completely on a
 wire rack.

 Meanwhile, in a large heavy saucepan, combine all the
 caramel filling ingredients. Bring to a boil over medium
 heat, stirring occasionally.

 Reduce heat to maintain a low boil; cook and stir until
 the mixture is amber-colored and reaches 225°F/107°C.
 This is where that candy thermometer comes in handy! Be
 patient - this will take 20-25 minutes.

 Remove the caramel from the heat, and quickly pour over
 the cooled crust. Let cool for 15 minutes and
 refrigerate until chilled, about an hour.

 Let cool for 15 minutes and refrigerate until chilled,
 about an hour.

 Place chocolate in a small bowl. In a small saucepan,
 bring cream just to a boil. Pour over chocolate and let
 stand 5 minutes. Stir with a whisk until smooth. Pour
 over the caramel layer. If desired, sprinkle with sea
 salt. Refrigerate until set, at least 2 hours.

 When you're ready to serve, remove the bars from the pan
 by lifting with the parchment. Cut into bars. Store in
 an airtight container in the refrigerator.

 Recipe by Suzanne Podhaizer, South Burlington, VT

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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