Source: saved recipe (Google Drive)
Ingredients
Shortbread
- 2 sticks butter, cut into small pieces, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 2/3 cup sugar
- 1/2 tsp salt
Caramel layer
- 2 (14 oz) cans sweetened condensed milk
- 2 tbsp butter
Chocolate topping
- 3/4 lb good-quality milk chocolate
Directions
- Preheat oven to 350°F. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess.
- Place the flour, sugar, and salt in a food processor and pulse once. Add the butter and pulse until the mixture resembles peas. Press into the prepared pans and bake until golden brown around the edges, about 20 minutes. Cool completely.
- For the caramel layer: in a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tbsp butter. Slowly bring to a boil, stirring continuously. Continue stirring over heat until thick and amber in color, about 15 minutes. Pour over the cooled shortbread and spread evenly. Cool to room temperature.
- For the chocolate topping: melt the chocolate in a glass bowl set over a saucepan of simmering water. Pour over the cooled caramel layer.
- Cool at room temperature about 10 minutes, then refrigerate until the chocolate has slightly hardened but isn’t fully hard.
- Cut into 2-inch squares. Store at room temperature or refrigerated.