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Millionaire Shortbread
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| 2 cups | all-purpose flour |
| 1-1/2 cups | packed light brown sugar, divided |
| 1 tsp | salt, divided |
| 2 cups | cold unsalted butter, divided |
| 1-1/2 tsp | vanilla, divided |
| 1/4 cup | light corn syrup |
| 1 14 oz can | sweetened condensed milk |
| 3/4 lb | high quality milk or dark chocolate |
Preheat the oven to 325 degrees. Butter the bottom and sides of a 13x9 pan, layer the pan with parchment paper, and butter the paper.
To make the shortbread, measure the flour, 1/2 cup of brown sugar, 1/2 tsp salt in the food processor and pulse until mixed. Add 1 cup of the butter in chunks, and pulse until roughly mixed. Sprinkle in 1/2 tsp of vanilla, continue to process until the dough begins to form a ball. Remove from the processor and press evenly over the bottom of the pan. Bake for 35 to 40 minutes, turning the pan halfway through to brown evenly.
To make the caramel, melt the remaining 1 cup butter over low heat.. Stir in the remaining 1 cup brown sugar, the corn syrup, and the condensed milk. Raise heat to medium- low, bring to a boil, stirring constantly, for 4 minutes. Remove from the heat, stir in the remaining 12 tsp salt, then 1 tsp vanilla. Pour evenly over the baked crust; let cool.
Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, then use the parchment paper to lift the shortbread out of the pan. Cut into squares.
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