Shortbread, caramel and chocolate in the same bite? Yes. This is bliss in a holiday recipe. Sometimes called Millionaire’s Shortbread, Chocolate Caramel Shortbread is worth every last burpee or minute on the treadmill you need to work it off — if you overindulge. It’s decadent holiday treat your family and guests will appreciate. Just be sure to hide some for yourself.
1 cup of butter, at room temperature, cut up
2 cups all-purpose flour
2/3 cup sugar
pinch of salt
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
1 ½ cups of semi-sweet or milk chocolate chips
Butter and flour for preparing pan
Preheat the oven to 350 degrees F. Butter large, non-stick pan and sprinkle with flour, knocking out extra. Mix flour, sugar and salt. Add butter and blend until mixture is crumbly. Press shortbread mixture into pan and bake about 20 minutes, until golden. Cool completely.
In a medium pot over medium-low heat, combine condensed milk and butter. Slowly bring to a boil, stirring continuously. Continue stirring for about 15 minutes, until mix becomes thick and amber in colour. Pour caramel over the shortbread and spread evenly. Cool to room temperature.
Melt chocolate in double boiler or microwave, being careful not to burn. Pour it over the cooled caramel layer. Cool at room temperature, then hide!