Post by Debbie on Jun 12, 2012 18:30:32 GMT -5
2 cups all-purpose flour 1 ½ cups packed light-brown sugar, divided
1 teaspoon salt, divided
1 1/2 teaspoons vanilla divided
1/4 cup light corn syrup
1 14 ounce can sweetened condensed milk
12 ounce package of milk chocolate chips
Shortbread layer:
Preheat the oven to 325 degrees.
Butter the bottom and sides of a 9” x 13” inch glass baking dish.
To make shortbread, measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt into the bowl of a food processor. Pulse until mixed.
Add 1 cup (two sticks) of the butter in chunks and pulse until roughly mixed.
Add 1/2 teaspoon of the vanilla.
Continue to process until the dough begins to for a ball.
Remove from the process and press evenly over the bottom of the pan.
Bake 20 minutes. Turn dish so that it browns evenly.
Bake another 15 minutes.
Remove the dish and let cool.
Caramel Layer:
Melt the remaining 1 cup butter (2 sticks) over low heat.
Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk.
Raise heat to medium-low.
Bring to boil, stirring constantly for 4 minutes.
Remove from the heat and stir in the remaining salt and 1 teaspoon vanilla.
Pour evenly over the shortbread. Let cool.
Chocolate Layer:
Melt the chocolate chips in the microwave on high.
Stir after every minute until the chips are all melted.
Pour the chocolate over the caramel layer and spread evenly over it. Let cool.
Once the dish is somewhat cool, you might even refrigerate it to make them easier to handle until they are cut.
Cut and enjoy.
1 teaspoon salt, divided
1 1/2 teaspoons vanilla divided
1/4 cup light corn syrup
1 14 ounce can sweetened condensed milk
12 ounce package of milk chocolate chips
Shortbread layer:
Preheat the oven to 325 degrees.
Butter the bottom and sides of a 9” x 13” inch glass baking dish.
To make shortbread, measure the flour, ½ cup of the brown sugar, and ½ teaspoon of the salt into the bowl of a food processor. Pulse until mixed.
Add 1 cup (two sticks) of the butter in chunks and pulse until roughly mixed.
Add 1/2 teaspoon of the vanilla.
Continue to process until the dough begins to for a ball.
Remove from the process and press evenly over the bottom of the pan.
Bake 20 minutes. Turn dish so that it browns evenly.
Bake another 15 minutes.
Remove the dish and let cool.
Caramel Layer:
Melt the remaining 1 cup butter (2 sticks) over low heat.
Stir in the remaining 1 cup of brown sugar, the corn syrup, and the condensed milk.
Raise heat to medium-low.
Bring to boil, stirring constantly for 4 minutes.
Remove from the heat and stir in the remaining salt and 1 teaspoon vanilla.
Pour evenly over the shortbread. Let cool.
Chocolate Layer:
Melt the chocolate chips in the microwave on high.
Stir after every minute until the chips are all melted.
Pour the chocolate over the caramel layer and spread evenly over it. Let cool.
Once the dish is somewhat cool, you might even refrigerate it to make them easier to handle until they are cut.
Cut and enjoy.