Millionares Shortbread ====================== Ingredients ----------- Shortbread: * 1/4 cup brown sugar * 1 tsp vanilla extract * 1 tsp kosher salt * 1/2 cup melted unsalted butter * ~1 cup flour Carmel: * 1/4 cup unsalted butter * 7oz sweetend condensed milk * 1/2 cup brown sugar * 1/4 cup corn syrup * 1/4 cup heavy cream * 1/2 tsp kosher salt Rest: * 4oz dark chocolate Instructions ------------- Shortbread: #. Preheat oven to 375 degrees. #. For the shortbread, combine brown sugar, vanilla, salt, and butter in large bowl. #. Mix in flour, until dough is crumbly but sticks together if pressed. #. Butter (or tinfoil) the inside of an 8x8 baking pan and push the shortbread into the bottom of the pan. Flatten the top with a spatula, and stab all over with a fork. #. Bake the shortbread for 15 - 20min, until edges begin to turn golden brown. #. Let the shortbread cool for at least an hour before adding toppings. Carmel: #. Add all ingredients to a large pot. Put on the stove over medium heat, and whisk together. #. Simmer the mixture, while whisking frequently, until the mixture reaches 236F - 240F (15 - 20min). #. Pour mixture over the shortbread, tap pan to pop any bubbles, and allow to cool. Tempered Chocolate: #. Chop 1oz of chocolate and set aside. #. Melt the remaining chocolate in a bowl over boiling water, never allowing it to get warmer than 120F. #. Remove the chocolate from the heat, and stir in the chocolate we set aside earlier. Allow to cool to 82F. #. Rewarm the melted chocolate to 88F, and pour over cooled carmel. Tap to remove any bubbles, and cool in the fridge for at least 10 minutes. #. Cut into 16 equal bars and serve. Serves: Original recipe yields 16 bars Notes ----- * The carmel mixture will seem to stall out at around 225F. Just keep whisking and it will eventually make it to 236F. * Test your chocolate temper on a sheet of wax paper to ensure you did it properly. If not, you can go back to step 2 and redo it without wasting chocolate. Additional Links ---------------- * `Original Recipe `__