These are no ordinary shortbread cookies – layered with melted sugar and chocolate, they are to die for.
Shortbread: 1 C. unsalted butter 3/4 C. granulated sugar 2 C. all-purpose flour 1/3 C. cornstarch Filling: 1/2 C. unsalted butter 1 Tbs. firmly packed light brown sugar 7 oz. sweetened condensed milk Topping: 3-4 1.6 oz. premium chocolate candy bars or 1 to 2 5 oz. bars
Shortbread: Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together. Add the flour and cornstarch to the mixture and knead for a few minutes by hand. Spread the batter in the prepared (greased) 8-inch square pan and press down firmly with a spatula or the palm of your hand. Bake for 1 hour, or until the shortbread is a golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling. Filling: In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color. Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread. Topping: Melt the chocolate bars in a microwave on high for 20 seconds. Stir, and heat for additional 10-second increments until fully melted. Spread the melted chocolate over the cooled filling. Let the assembled shortbread cool in the pan for 20 minutes. Cut into 2-inch bars. Note: To add even more chocolate flair to this shortbread bar, add 1 C. semisweet mini morsels to the batter before baking. Yield: 30 servings