Diabetic Millionaire's Shortbread Recipe

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Diabetic Millionaire's Shortbread

Paul Bushay

By
@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


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Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 64 pieces
Prep:
24 Hr
Cook:
45 Min
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

Step-By-Step

1Preheat the oven to 350°F.

2SHORTBREAD:

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.

9CARAMEL LAYER:

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.

16CHOCOLATE TOPPING:

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

About this Recipe

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