Millionaire's Shortbread

• 1 cup unsalted butter, cut into small pieces (and more for greasing pans)
• 2 tablespoons unsalted butter, cut into small pieces (and more for greasing pans)
• 2 cups unbleached all-purpose flour (and more for preparing pans)
• 23 cup granulated sugar
• 12 teaspoon kosher salt
• 2 (14 ounce) cans sweetened condensed milk
• 12 ounces good-quality milk chocolate, chopped
• fleur de sel or flaky sea salt

1. Preheat oven to 350 degrees.
2. Butter two 8-inch-square baking pans; coat with flour, tapping off excess.
3. Place flour, sugar and kosher salt in food processor; pulse once.
4. Add 1 cup butter; pulse until mixture resembles peas.
5. Dividing evenly, press mixture into pans.
6. Bake 18-20 minutes or until golden around edges.
7. Cool completely.
8. In heavy-bottomed pot over medium-low heat, combine condensed milk and remaining 2 T. butter.
9. Slowly bring mixture to boil, stirring continuously.
10. Continue stirring over heat until mixture becomes thick and amber in color, 15-20 minutes.
11. Pour caramel over shortbread; spread evenly.
12. Cool to room temperature.
13. In heatproof bowl set over pot of hot, not simmering, water, melt chocolate.
14. Once chocolate has melted, pour it over caramel layer.
15. Sprinkle a little fleur de sel over chocolate to garnish.
16. Cool at room temperature for about 10 minutes.
17. Refrigerate to set.
18. Cut into 2-inch squares.

unsalted butter, unsalted butter, flour, sugar, kosher salt, condensed milk, milk chocolate, fleur de

Taken from www.food.com/recipe/millionaires-shortbread-469616 (may not work)