Millionaire's Shortbread

This is my go-to holiday gift for teachers, neighbors, family members, etc.  This recipe requires more steps than most of the recipes you'll find on my blog, in addition to a lot of stirring, but the end result is worth all the blood, sweat and tears :)  No it's not that laborious of a recipe.  Believe me, if I can make it, you can too!  And you'll feel like a million bucks once you're finished.  Everyone gushes over this dessert and it's always requested year after year.

Buttery shortbread + Sticky caramel + Crispy chocolate = the richest, most decadent layered bar you'll ever put your lips to.  Worth every calorie, especially around the holidays because honestly, who's counting calories anyway?!

Millionaire's Shortbread

Source: Food Network
Makes: 2 dozen

Ingredients

Shortbread:

2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:

2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:

3/4 pound good-quality milk chocolate

Directions

Shortbread:

Preheat the oven to 350 degrees F.

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

Caramel Layer:

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

Chocolate Topping:

In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!