The photo is not mine, it's from the magazine...
2 call-purpose flour
1-1/2 clight brown sugar, packed, divided
1 tspsalt, divided
2 ccold unsalted butter, divided
1-1/2 tspvanilla, divided
1/4 clight corn syrup
14 oz. can(s)sweetened condensed milk
3/4 lbhigh quality milk chocolate
How to Make Millionaire Shortbread
- Preheat oven to 325°F. Butter sides & bottom of 13" x 9" pan, place layer of parchment in pan, allowing it to extend several inches over each end of pan; butter the parchment paper on bottom portion of pan.
- TO MAKE SHORTBREAD:
Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
- Add 1 cup of butter, cut in chunks; pulse until roughly mixed.
- Sprinkle in 1/2 tsp. vanilla & process until it forms a ball of dough.
Remove dough & press evenly into bottom of prepared pan.
Bake 35-40 min., turning pan around halfway through to brown evenly. Let cool on wire rack.
- TO MAKE CARAMEL:
Melt remaining 1 cup of butter over low heat; stir in remaining brown sugar, corn syrup and can of milk. Increase heat to medium-low; bring to boil, stirring constantly, for 4 min.
Remove from heat, stir in remaining salt and vanilla. Pour evenly over cooled crust. Let cool.