randomstring

• 2 c all-purpose flour
• 1-1/2 c light brown sugar, packed, divided
• 1 tsp salt, divided
• 2 c cold unsalted butter, divided
• 1-1/2 tsp vanilla, divided
• 1/4 c light corn syrup
• 14 oz. can(s) sweetened condensed milk
• 3/4 lb high quality milk chocolate

Preheat oven to 325°F. Butter sides & bottom of 13“ x 9” pan, place layer of parchment in pan, allowing it to extend several inches over each end of pan; butter the parchment paper on bottom portion of pan.

TO MAKE SHORTBREAD:

1. Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
2. Add 1 cup of butter, cut in chunks; pulse until roughly mixed.
3. Sprinkle in 1/2 tsp. vanilla & process until it forms a ball of dough.
4. Remove dough & press evenly into bottom of prepared pan.
5. Bake 35-40 min., turning pan around halfway through to brown evenly. Let cool on wire rack.

TO MAKE CARAMEL:

1. Melt remaining 1 cup of butter over low heat; stir in remaining brown sugar, corn syrup and can of milk. Increase heat to medium-low; bring to boil, stirring constantly, for 4 min.
2. Remove from heat, stir in remaining salt and vanilla. Pour evenly over cooled crust. Let cool.

FINISHING:

1. Melt chocolate (use double boiler or microwave) and pour evenly over the caramel layer.
2. Cool completely and then, using parchment paper, remove from pan and cut into squares.

Jan's Notes: I found this recipe in the latest issue of AARP magazine…looks really good and is not at all difficult to make…

source: http://www.justapinch.com/recipe/jan-walker/millionaire-shortbread/cookies