Courtesy of cookingprofessionally.com
Time: 50 minutes
Yield: 16 servings
This dessert not only looks like a million bucks, it tastes like it, too! Crispy, buttery shortbread topped with layers of gooey caramel and smooth chocolate. This is a shareable treat that everyone will love! They look so impressive yet come together in under an hour.
• 2 & 1/4 cups flour
• 1/2 cup granulated sugar
• 3/4 cup butter
• 7 tablespoons butter
• 1/2 cup brown sugar
• 1 can sweetened condensed milk (14 ounces)
• 3/4 cup semisweet or milk chocolate chips
Grease a 9×13 baking dish or line with parchment paper. Preheat your oven to 350 degrees F.
In a mixing bowl or the bowl of your stand mixer, combine flour and granulated sugar. Cube the 3/4 cups of butter and mix into the flour mixture with a pastry cutter, your hands, or a fork until it’s a crumbly texture. Press dough into the pan for your shortbread crust. Prick all over with a fork.
Bake crust for about 20 minutes until lightly golden. Set aside and allow to cool.
In a medium saucepan over medium-low heat, add the 7 tablespoons of butter, condensed milk, and brown sugar. Stir constantly until the butter has melted. Create your caramel by gently bringing contents to a boil while still keeping the heat on low. This will require you to stir vigorously for 5-10 minutes. Once it thickens and becomes a nice caramel brown, pour it over the crust and allow it to cool. To speed up your process, you can cover with foil and place dish in the refrigerator while you prepare the chocolate layer.
Melt the chocolate in the microwave or in a saucepan on low, careful not the burn. Spread the chocolate layer evenly overtop the completely cooled caramel layer. Once that has cooled, cut into bars and serve.