This week's Food Network Chef's Cooking Challenge chef is Claire Robinson. Since I'm finally over H1N1 and feeling better, I wanted a little sweet treat ... and a little time in my kitchen :)
I chose Claire's Millionaire's Shortbread mainly because I saw Lucy's great-looking shortbread recipe a couple months ago and it's been on my list of recipes to try ever since :)
Millionaire's Shortbread - Adapted from Claire Robinson
Shortbread
1 stick of butter
1 1/4 C flour (I used some whole wheat)
1/3 C sugar
pinch of salt
Filling
1 can sweetened condensed milk
1 T butter
Topping
1 1/2 C dark chocolate chips
Preheat oven to 350.
Place dry ingredients in a large bowl. Add in slightly melted butter and stir until lumpy.
Place buttered flour mix into an 8x8 pan (or 7x11) and press to form a crust.
Bake for about 20 minutes, until lightly browned around the edges. Cool completely.
While the crust cools, you can begin the filling.
In a saucepan, melt butter and add condensed milk. Stir constantly until the mixture boils.
Then, continue stirring for about 15 minutes, until the mixture becomes a caramely color.
Pour over the shortbread crust, and allow the mixture to cool to room temperature.
Next, melt the chocolate chips (SLOWLY) in a double boiler, or the microwave.
Pour the melted chocolate over the caramel layer. Allow the dessert to cool about 15 minutes at room temperature, and then place the shortbread in the fridge to cool completely.
Cut into 2-inch squares. Then, store in an airtight container, and store either at room temp or in the fridge.
And, if you have any extra chocolate... or just need to clean out the bowl --
:)
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