Millionaire's Shortbread

These would not be on my "healthy recommendations" list, but I saw them on a Food Network show and had to give them a try. I combined two recipes to come up with this version and it was a HIT in my house. Personally, it was a little rich for me (my senses are so heightened right now!) but Mike was dying over them. It was sugar overload, so I reduced the caramel layer by 1/2 for the below recipe. Depending on your kitchen supplies, there are a couple of ways to make this, so I'll include both. And I just realized in typing the directions that I never brought the caramel to a boil, which probably explains why it never changed color or thickened!

Shortbread:
2 sticks butter
2 cups all-purpose flour
1/2 cup sugar
1/2
1/2 tsp salt

Caramel Layer:
1 (14 oz) can sweetened condensed milk
1 T. butter

Chocolate Topping:
1 cup chocolate chips (semi-sweet or milk chocolate both work)

Directions:

- Preheat oven to 350. Spray two 8- or 9- inch square nonstick pans with cooking spray. I prefer to line the bottom with parchment paper for each removal, but you don't have to.

- Option 1 - If you DON'T have a Food Processor: Use softened butter and mix with flour, sugar and salt.
- Option 2 - If you DO have a Food Processor: Cut butter into small chunks. Place flour, sugar, salt and butter in a food processor and pulse until the butter is about the size of peas.

- Pour 1/2 of the shortbread mixture into each prepared pan and press firmly to the edges with your hand. Bake at 350 for 20 minutes or until the edges are golden brown. Cool completely in the pan.

- Combine the condensed milk and 1 T. butter in a heavy saucepan. Cook over medium-low heat, slowly bringing the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour 1/2 the caramel over each of the cooled, cooked shortbread pans and spread evenly using a spatula. Cool to room temperature.

- While the caramel is cooling, place a glass bowl over a saucepan of simmering water and melt the chocolate. (Just in case you've never done this method of melting chocolate before, I wanted to take a picture, but forgot until I'd scraped out all of the chocolate.)

- Pour the melted chocolate over the cooled caramel layer and cool at room temperature for 10 minutes. Finish cooling in the refrigerator allowing the chocolate to slightly harden but not get too hard.

-Cut into 2-inch squares. These may be stored in an airtight container at room temperature or in the refrigerator.