Shelly's Recipe

CHOCOLATE CARMEL SHORTBREAD BARS

Category: Bars

2 1/2 c. all purpose flour, sifted
1/4 c. cornstarch
2 c. unsalted butter, diced
1/2 c. sugar
1 c. light brown sugar
2 14-oz. cans sweetened condensed milk
8 oz. semisweet chocolate

Preheat oven to 325F. In a food processer, pulse the flour, cornstarch, 1 cup butter and sugar until the mixture resembles a coarse meal. Turn it into a 13x9x1.5-in. pan, using fingers or back of a spoon to pack down and smooth the surface; prick the bottom of dough with a fork and bake for 35-40 minutes until pale golden. Allow to cool on a wire rack.

Place remaining 1 cup butter and brown sugar in saucepan over low hear until melted. Add condensed milk and bring slowly to a boil, stirring continuously until the mixture turns pale caramel color, about 3-4 minutes. Pour over top of cooled shortbread. Chill in fridge for 1 hour or until set.

Once set, melt the chocolate in double boiler; allow to cool slightly but still be spreadable. Spread over the caramel topping and chill in the fridge until set. To cut the bars, allow them to come toward room temperature and cut to desired size, and store in fridge for serving.