marmalady
Executive Chef
Don't know if this has been posted before; the recipe is in the new Southern Living - just made it, and it's easy and awesome!
Millionaire Shortbread
10x15 jelly roll pan
350 degree oven
2 cups AP flour
¾ cup rice flour
½ cup sugar
1 cup butter
Pulse all together in processor til crumbly. Press into jelly roll pan that has been sprayed with cooking oil. Bake 20-25 minutes til lightly browned on top.
¼ cup light corn syrup
1 can sweetened condensed milk
½ cup butter
In heavy 2 qt. saucepan, mix the above til butter is melted; stir in:
1 cup light brown sugar
and cook over low heat til caramel has turned golden brown and is thickened, 15/20 minutes.
Pour over the cooked shortbread, still in the pan, and chill for 30 minutes or til caramel has set.
Melt – 1 ½ cups either semi or milk chocolate
Spread over the caramel, return to fridge til set. Cut into 2 inch squares, and then into triangles if desired.
Millionaire Shortbread
10x15 jelly roll pan
350 degree oven
2 cups AP flour
¾ cup rice flour
½ cup sugar
1 cup butter
Pulse all together in processor til crumbly. Press into jelly roll pan that has been sprayed with cooking oil. Bake 20-25 minutes til lightly browned on top.
¼ cup light corn syrup
1 can sweetened condensed milk
½ cup butter
In heavy 2 qt. saucepan, mix the above til butter is melted; stir in:
1 cup light brown sugar
and cook over low heat til caramel has turned golden brown and is thickened, 15/20 minutes.
Pour over the cooked shortbread, still in the pan, and chill for 30 minutes or til caramel has set.
Melt – 1 ½ cups either semi or milk chocolate
Spread over the caramel, return to fridge til set. Cut into 2 inch squares, and then into triangles if desired.
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