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