Shelly's Recipe

FUDGEY SHORTBREAD

Category: Cookies

Shortbread Layer:
1 1/2 cups flour
3/4 cup confectioners sugar
1 cup butter, softened

Chocolate Fudge Layer:
3 1/3 cups sugar
1 large can evaporated milk
1/4 cup butter
1/2 tsp salt
4 1/4 cups mini marshmallows
3 1/4 cups semi sweet chocolate chips
1 tsp vanilla extract

Sift together flour, cornstarch, and confectioners sugar in a large bowl. Blend in butter. Press firmly and evenly into greased 15 x 10 inch jelly roll pan. Bake at 300 for 25 minutes.

Meanwhile, prepare fudge. Combine sugar, evaporated milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat; boil for 5 minutes, stirring constantly. Turn heat off. Add marshmallows and chocolate; stir gently until thoroughly dissolved. Stir in extract.

Slowly pour fudge evenly over shortbread layer. Sprinkle with gold sprinkles. Cool, then chill for several hours, or overnight. Cut into 1 inch squares. Store in sealed container at cool temperature.