Millionaire's Shortbread

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter two 8-inch-square baking pans; coat with flour, tapping off excess.

3. 3

   Place flour, sugar and kosher salt in food processor; pulse once.

4. 4

   Add 1 cup butter; pulse until mixture resembles peas.

5. 5

   Dividing evenly, press mixture into pans.

6. 6

   Bake 18-20 minutes or until golden around edges.

7. 7

   Cool completely.

8. 8

   In heavy-bottomed pot over medium-low heat, combine condensed milk and remaining 2 T. butter.

9. 9

   Slowly bring mixture to boil, stirring continuously.

10. 10

    Continue stirring over heat until mixture becomes thick and amber in color, 15-20 minutes.

11. 11

    Pour caramel over shortbread; spread evenly.

12. 12

    Cool to room temperature.

13. 13

    In heatproof bowl set over pot of hot, not simmering, water, melt chocolate.

14. 14

    Once chocolate has melted, pour it over caramel layer.

15. 15

    Sprinkle a little fleur de sel over chocolate to garnish.

16. 16

    Cool at room temperature for about 10 minutes.

17. 17

    Refrigerate to set.

18. 18

    Cut into 2-inch squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.