DIABETIC MILLIONAIRE'S SHORTBREAD

Paul Bushay Recipe

By Paul Bushay chefbunyan

I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic


Recipe Rating:
 1 Rating
Serves:
makes 64 pieces
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

SHORTBREAD:
2 stick
butter, cut into small pieces
Find more recipes at goboldwithbutter.com
2 c
all-purpose flour
1/3 c
splenda/sugar blend
1/2 tsp
sea salt
CARAMEL LAYER:
28 oz
diabetic sweetened condensed milk
2 Tbsp
butter
Find more recipes at goboldwithbutter.com
CHOCOLATE TOPPING:
3/4 lb
good-quality milk chocolate
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Preheat the oven to 350°F.
2
SHORTBREAD:
3
Spray 2, 8 inch square pans with PAM baking spray
4
Place the flour, Splenda blend and salt in a food processor and pulse once.
5
Add butter and pulse until mixture resembles peas.
6
Press the shortbread mixture into prepared pans
7
Bake until golden brown around the edges, about 20 minutes.
8
Remove from the oven and let cool completely.
9
CARAMEL LAYER:
10
In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
11
Slowly bring the mixture to a boil, stirring continuously.
12
Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
13
Pour the caramel over the cooked shortbread
14
Spread evenly using an offset spatula.
15
Cool to room temperature.
16
CHOCOLATE TOPPING:
17
In a glass bowl set over a saucepan of simmering water, melt the chocolate.
18
Once chocolate has melted, pour it over the cooled caramel layer.
19
Cool at room temperature for about 10 minutes
20
Then place in the refrigerator to cool completely
21
Cut into 1-inch squares and enjoy
22
Store the unused portion in the fridge

About this Recipe

Course/Dish: Candies
Main Ingredient: Non-Edible or Other
Regional Style: English
Dietary Needs: Diabetic
  • Comments

  • 1-5 of 8
  • user
    Paul Bushay chefbunyan - Aug 6, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Nancy R Robeyone - Aug 6, 2011
    Paul, I love shortbread, and I typically do not like sweets but this is a keeper for sure! Thanks For the post!!!!
  • user
    Gisele THompson RayOSun1957 - Aug 6, 2011
    Paul,
    What does the original recipe ask for in place of the Splenda and how much?
    TYVM!!
    Cannot wait to try this!
  • user
    Paul Bushay chefbunyan - Aug 6, 2011
    2/3 CUP of Sugar and that's Splenda Blend not regular Splenda it's a 50 50 mix of sugar and Splenda and you use half as much as regular sugar or Splenda and it has no artificial sweetener after taste. I use it in all my recipes that call for sugar and it doesn't spike my blood sugars at all.
  • user
    Denise Maynard jmdmcharter - Dec 4, 2011
    Paul - Where do you find diabetic sweetened condensed milk? Do you make your own? I normally ignore recipes that call for it because I didn't think there was such a thing, but I've seen recipes on how to make it. Also, I'd probably try almond flour instead of white flour due to the low carb content. Do you think it would work, or should I blend it with some of the white?