Shelly's Recipe

SHORTBREAD COVERED IN CARAMEL AND CHOCOLATE

Category: Cookies

For shortbread
•1/2 pound (2 sticks) unsalted butter, cut into small pieces, plus more for greasing the pans
•2 cups unbleached all-purpose flour, plus more for preparing pans
•2/3 cup granulated sugar
•1/2 teaspoon kosher salt

For caramel layer
•2 14-ounce cans sweetened condensed milk
•2 tablespoons unsalted butter

For chocolate topping
•12 ounces good-quality milk chocolate, chopped
•Fleur de sel or flaky sea salt, for garnish
Preheat oven to 350 degrees.

Butter 2 8-inch-square nonstick pans and coat with flour, tapping off the excess. Place flour, sugar and salt in food processor and pulse once. Add butter and pulse until mixture resembles peas. Press shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from oven and let cool completely.

For caramel layer: In a heavy-bottomed pan over medium-low heat, combine the condensed milk and 2 tablespoons butter. Slowly bring mixture to a boil, stirring continuously. Continue stirring over heat until mixture becomes thick and amber in color, 15 to 20 minutes. Pour the caramel over shortbread and spread evenly using an offset spatula. Cool to room temperature.

For chocolate topping: In a glass bowl set over a saucepan of simmering water, melt chocolate. Once chocolate has melted, put over the cooled caramel layer. Sprinkle a little fleur de sel over the surface of the chocolate to garnish. Cool at room temperature for about 10 minutes and then place in the refrigerator to set completely. Cut into 2-inch squares and serve.

Makes 32 pieces.