Millionaire's Shortbread
Makes about three dozen squares or six dozen triangles
1 1/2 cups butter (three sticks), softened and divided
2 cups all-purpose flour
3/4 white rice flour*
1/2 cup granulated sugar
Cooking spray for baking
1 (14 oz.) can sweetened condensed milk
1/4 cup light corn syrup
1 cup firmly packed brown sugar
1 1/2 cups semisweet chocolate morsels
In a large bowl mix 1 cup butter, flours, and granulated sugar with a fork until crumbly (like you would a pie crust). Press mixture int a 15-x-10 inch jelly roll pan coated with cooking spray for baking.
Bake at 350 for 18-20 minutes or until light golden brown.
Stir together remaining 1/2cup butter, condensed milk and corn syrup in a 2-quart saucepan over low heat 4 minutes or until butter is melted and mixture is blended. Add brown sugar and cook, stirring constantly, 25 to 30 minutes or until caramel colored and thickened. Pour evenly over baked cookie in pan and spread into an even layer. Chill 30 minutes or until caramel layer is set.
Microwave morsels in a small glass bowl at high 1 minute or until almost melted. Stir until smooth. Spread over caramel layer in pan. (The chocolate layer will be very thin.) Chill 15 minutes or until chocolate is firm. Cut into 2 inch squares; if desired, cut each square into 2 triangles.
*3/4 cup all-purpose flour may be substituted.
I would highly recommend cutting the squares into triangles---the squares would be too much.
Posted by Kathy at December 19, 2005 12:20 PM | TrackBackAwww! Thanks, sweetie :) I'm printing as we 'speak'.
Posted by: Ith at December 19, 2005 01:20 PMNo booze in the ingredients?! What kind of millionaires are these supposed to be? Mormons?
I recommend adding rum to this recipe on general principle.
Posted by: Doug at December 19, 2005 03:37 PMHuh. And I was thinking about trying to add a chocolate layer as I made this year's batch of shortbreads.
I'd like to think that I would have realized that the next logical step would be to add caramel, but now you've given me a shortcut. Thanks!
(The rice flour angle is interesting too...)
Posted by: Steve G. at December 19, 2005 04:21 PMThe rice flour, so I'm told, is what makes the shortbread extra crispety. All I really know is that it's expensive as hell. Something like two and a quarter for a half a pound.
Ouchie!
Posted by: Kathy at December 19, 2005 10:13 PMLeave the rum in a glass and out of the shortbread!!
in fact maybe a warm rum toddy would be lovley with the shortbreads
Oooooh. These sound scrumptious!
Posted by: Sadie at December 20, 2005 12:07 AM