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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Millionaire Shortbread Bars   
    Categories: Breads, Chocolate, Dairy, Cookies   
         Yield: 36 servings   
       
         1 c  Unsalted butter; softened   
       1/3 c  Sugar   
     1 1/2 ts Vanilla extract   
         1 lg Egg yolk   
         2 c  A-P flour   
       1/2 ts Salt   
      
   MMMMM--------------------------FILLING-------------------------------   
        14 oz Can sweetened condensed   
              - milk   
         1 c  (packed) brown sugar   
       3/4 c  Unsalted butter; in cubes   
       1/4 c  Light corn syrup   
         1 ts Vanilla extract   
       1/4 ts Salt   
      
   MMMMM--------------------------TOPPING-------------------------------   
     1 1/2 c  60% cacao bittersweet   
              - chocolate baking chips   
       2/3 c  Heavy whipping cream   
              Flaked sea salt; opt   
       
     In a large bowl, cream butter, sugar and vanilla until   
     light and fluffy, 5 to 7 minutes. Yep, it does take that   
     long to properly blend these ingredients. Then beat in   
     the egg yolk.   
        
     In another bowl, whisk flour and salt. Gradually mix the   
     dry ingredients into the wet ingredients. Don’t overmix   
     the dough, as you want the shortbread to be super   
     tender.   
        
     Line a 13" X 9" pan with parchment paper. Be sure to use   
     enough parchment so the paper extends up and over the   
     edge of the pan.   
        
     Then spread the dough into the pan. You can use a   
     measuring cup to help flatten the cookie dough into an   
     even layer. Know that the dough will be sticky. Once   
     you’re done, chill in the fridge for 30 minutes.   
        
     Bake @ 350ºF/175ºC until edges are lightly browned and   
     center is dry, 20 to 25 minutes. Cool completely on a   
     wire rack.   
        
     Meanwhile, in a large heavy saucepan, combine all the   
     caramel filling ingredients. Bring to a boil over medium   
     heat, stirring occasionally.   
        
     Reduce heat to maintain a low boil; cook and stir until   
     the mixture is amber-colored and reaches 225ºF/107ºC.   
     This is where that candy thermometer comes in handy! Be   
     patient - this will take 20-25 minutes.   
        
     Remove the caramel from the heat, and quickly pour over   
     the cooled crust. Let cool for 15 minutes and   
     refrigerate until chilled, about an hour.   
        
     Let cool for 15 minutes and refrigerate until chilled,   
     about an hour.   
        
     Place chocolate in a small bowl. In a small saucepan,   
     bring cream just to a boil. Pour over chocolate and let   
     stand 5 minutes. Stir with a whisk until smooth. Pour   
     over the caramel layer. If desired, sprinkle with sea   
     salt. Refrigerate until set, at least 2 hours.   
        
     When you’re ready to serve, remove the bars from the pan   
     by lifting with the parchment. Cut into bars. Store in   
     an airtight container in the refrigerator.   
        
     Suzanne Podhaizer,  South Burlington, VT   
        
     Makes: 36 bars   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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