Diabetic Millionaire's Shortbread
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
butter, cut into small pieces
diabetic sweetened condensed milk
good-quality milk chocolate
Preheat the oven to 350°F.
Spray 2, 8 inch square pans with PAM baking spray
Place the flour, Splenda blend and salt in a food processor and pulse once.
Add butter and pulse until mixture resembles peas.
Press the shortbread mixture into prepared pans
Bake until golden brown around the edges, about 20 minutes.
Remove from the oven and let cool completely.
In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
Slowly bring the mixture to a boil, stirring continuously.
Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
Pour the caramel over the cooked shortbread
Spread evenly using an offset spatula.
Cool to room temperature.
In a glass bowl set over a saucepan of simmering water, melt the chocolate.
Once chocolate has melted, pour it over the cooled caramel layer.
Cool at room temperature for about 10 minutes
Then place in the refrigerator to cool completely
Cut into 1-inch squares and enjoy
Store the unused portion in the fridge