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Category: Cookies
Prep Time: Cook Time: Total Time:
Shortbread:
1 cup unsalted butter
3/4 cup sugar
2 cups flour
1 cup cornstarch
Filling:
1/2 cup unsalted butter
1 tbsp firmly packed light brown sugar
7 oz (half of a 14-oz can) sweetened condensed milk
Topping:
3 to 4 (1.6-oz) premium chocolate candy bars (such as Cadburys Milk Chocolate or Hersheys Symphony) or 1 to 2 (5-oz) bars (Please fell free to use more candy bars if you really need to feel rich.)
To make the shortbread: Preheat the oven to 350. In a large bowl, cream the butter and sugar together. Add the flour and cornstarch to the mixture and knead for a few minutes by hand. Spread the batter in the prepared pan and press down firmly with a spatula or the palm of your hand. Bake for 1 hour, or until the shortbread is a golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling.
To make the filling: In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color. Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread.
To make the topping: Melt the chocolate bars in a microwave on high for 20 seconds. Stir, and heat for additional 10-second increments until fully melted. Spread the melted chocolate over the cooled filling. Let the assembled shortbread cool in the pan for 20 minutes. Cut into 2-inch bars and serve during a tax audit or any other special occasion.
Recipe Notes: To make it more chocolaty, add 1 cup semi-sweet mini morsels to the batter before baking.
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MILLIONAIRE SHORTBREAD
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Category: Cookies
Prep Time: Cook Time: Total Time:
Shortbread:
1 cup unsalted butter
3/4 cup sugar
2 cups flour
1 cup cornstarch
Filling:
1/2 cup unsalted butter
1 tbsp firmly packed light brown sugar
7 oz (half of a 14-oz can) sweetened condensed milk
Topping:
3 to 4 (1.6-oz) premium chocolate candy bars (such as Cadburys Milk Chocolate or Hersheys Symphony) or 1 to 2 (5-oz) bars (Please fell free to use more candy bars if you really need to feel rich.)
To make the shortbread: Preheat the oven to 350. In a large bowl, cream the butter and sugar together. Add the flour and cornstarch to the mixture and knead for a few minutes by hand. Spread the batter in the prepared pan and press down firmly with a spatula or the palm of your hand. Bake for 1 hour, or until the shortbread is a golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling.
To make the filling: In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color. Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread.
To make the topping: Melt the chocolate bars in a microwave on high for 20 seconds. Stir, and heat for additional 10-second increments until fully melted. Spread the melted chocolate over the cooled filling. Let the assembled shortbread cool in the pan for 20 minutes. Cut into 2-inch bars and serve during a tax audit or any other special occasion.
Recipe Notes: To make it more chocolaty, add 1 cup semi-sweet mini morsels to the batter before baking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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