DIABETIC MILLIONAIRE'S SHORTBREAD

DIABETIC MILLIONAIRE'S SHORTBREAD
Recipe Rating:
 1 Rating
Serves: makes 64 pieces
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

SHORTBREAD:
2 stick butter, cut into small pieces
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
CHOCOLATE TOPPING:
3/4 lb good-quality milk chocolate

The Cook

Paul Bushay Recipe
x2
Cooked to Perfection
Mesa, AZ (pop. 439,041)
chefbunyan
Member Since Dec 2009
Paul's notes for this recipe:
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
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Directions

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
Comments

1-5 of 8 comments

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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?

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