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Millionaire's Shortbread




Source of Recipe


First Place, Nontraditional Category, Texas Scottish Festival and Highland Games, 2000 and 2001


Recipe Introduction


Millionaire's Shortbread starts with a shortbread crust and adds a layer of caramel with a chocolate drizzle on top.



List of Ingredients




¾ cup all-purpose flour
¼ cup confectioners' sugar
¾ cup lightly salted butter (such as Land o' Lakes; slightly hard butter works best, cut into small bits for crust; divided use)
2 tablespoons corn syrup (preferably dark)
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon vegetable shortening
½ cup white chocolate chips
½ cup semisweet chocolate chips

Recipe



To make the crust, preheat oven to 350 F.

Mix together flour, sugar and 1/4 cup butter, cutting the butter into the dry ingredients, much like making pastry. Do this until the mixture is crumbly.

Press the dough into an 8x8-inch greased pan. (You can line the pan with baking parchment, to make the shortbread easier to remove.) Bake for 10 to 15 minutes or until golden brown. Set aside to cool.

To make the caramel layer, melt 1/2 cup butter in a heavy saucepan over medium heat. Add corn syrup and sweetened condensed milk. Bring the mixture to a boil, stirring constantly, cooking until it turns a medium caramel color (about 15 to 20 minutes).

Remove from heat and stir in vanilla extract. Immediately pour the caramel over the cooled crust and spread it into an even layer on top. Set aside to cool further.

Melt the vegetable shortening in a small saucepan over low heat. Add the white chocolate chips and keep stirring until the chips have melted and the mixture is somewhat thin. Remove from heat. Drizzle the white chocolate mixture over the caramel topping with a spoon. (If the white chocolate chips do not melt to a drizzling consistency, add a bit of vegetable shortening until the mixture reaches the right consistency. Do not attempt to thin it with water, or you'll end up with a white glob.)

Melt the semisweet chocolate chips in a small saucepan over very low heat, stirring constantly. When they have melted enough to pour, drizzle the mixture with a spoon over the caramel layer.

Let the shortbread cool completely in the pan. Cut into 2-inch squares. The shortbread squares will keep for several days in the refrigerator in a covered plastic container. Makes 16 2-inch squares.

PER SQUARE: Cal 257 (52% fat) Fat 15 g (9 g sat) Trace fiber Chol 33 mg Sodium 128 mg Carb 28 g Calcium 87 mg