MILLIONAIRE SHORTBREAD

Preheat oven to 350 degrees. Line a 9x13 rectangular pan with parchment paper, with the paper overhanging the edges of the pan (on the long sides).


Shortbread base:
1 cup butter (cold)
1/2 cup sugar
2 cups all purpose flour
2 tsp. baking powder

In a food processor, blend all ingredients together in short pulses until combined. The mixture should resemble coarse crumbs. Press firmly into the prepared pan. Bake at 350 for 20 minutes or until the edges are light golden brown.

Toffee Layer
1 cup butter
1 cup sugar
1/4 cup corn syrup
1 can of Eagle Brand sweetened condensed milk
1 tsp vanilla
pinch of salt (or to taste)

In a medium pot, cook the butter, sugar, corn syrup and sweetened condensed milk over medium heat, until gently bubbling. Stir constantly to prevent mixture from sticking. Gradually it will turn a light golden brown. Cook until the mixture reaches soft-ball stage (235 F, or 118 C on a candy thermometer).

Note: I like to check the "soft ball" stage by dropping a spoonful of the mixture into a cup of cold water, then scooping it out with my fingers and testing the consistency. It's ready when you can form a soft little ball of toffee with your fingers.

When the toffee is ready, remove it from the heat and stir in the vanilla and salt. Pour it over the shortbread. Then prepare the chocolate layer:

Melt (in a bowl in the microwave) 8 oz of chocolate (whatever kind you like - I use semi-sweet or darker). You can use chocolate chips or Baker's chocolate squares, or even a bar of Lindt, or whatever you prefer! Pour the melted chocolate over the warm toffee and spread evenly.

Let the squares cool completely at room temperature, then cut into squares. After cutting, you can freeze them or keep them in the fridge.