MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Millionaire's Shortbread
Categories: Cookies, Snacks, Chocolate
Yield: 32 servings

MMMMM----------------------SHORTBREAD LAYER---------------------------
12 tb (170 g) unsalted butter;
- room temp
1/2 c (100 g) granulated sugar
1 1/2 c (190 g) all-purpose flour
1/2 ts Kosher salt

MMMMM-----------------------CARAMEL LAYER----------------------------
14 oz Can sweetened condensed
- milk
4 tb (55 g) unsalted butter
2 tb Lyle's Golden Syrup or
- light corn syrup
1/2 ts Kosher salt
1/2 ts Pure vanilla extract

MMMMM-------------------------CHOCOLATE------------------------------
8 oz (226 g) semisweet chocolate;
Chopped

MAKE THE SHORTBREAD LAYER: Set oven @ 325-#F/165-#C.

Line an 8" square baking pan with parchment paper,
leaving a 2" overhang on two sides. In a large bowl,
beat together butter and sugar with an electric mixer on
medium until fluffy, about 2 minutes. Add flour and
salt, and beat on low just until the mixture is evenly
combined and the texture of coarse sand.

Tip mixture into prepared pan, and press down firmly
into an even layer. Bake until top is dry and light
golden brown, 30 to 35 minutes. Transfer to a rack to
cool.

Make the caramel layer: In a medium saucepan, combine
condensed milk, butter, Golden Syrup and salt. Cook
mixture over medium heat, stirring constantly with a
heatproof spatula, until it has thickened and changed
from a milky yellow color to the color of butterscotch
pudding, 10 to 20 minutes. Adjust the heat as necessary
to keep the bottom from scorching. Stir in vanilla
extract. Immediately pour the caramel over the baked
crust and spread it into an even layer.

PREPARE THE CHOCOLATE: In the microwave or over a double
boiler, melt the chocolate in short bursts, stirring
often. Spread melted chocolate in an even layer over
caramel. Chill until chocolate is set, about 30 minutes.

To serve, cut the parchment-free sides away from the pan
with a sharp knife, then transfer the shortbread to a
cutting board using the parchment overhang.

Cut into 32 small bars.

By Samantha Seneviratne

Yield: 32 bars

RECIPE FROM: https://cooking.nytimes.com

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