Millionaire Shortbread Cookies
- 12 tablespoons unsalted butter, cut into 1/2-inch cubes, plus extra melted for coating the pan
- 2 cups all-purpose flour, plus extra for coating the pan
- 1/3 cup granulated sugar
- 1/2 teaspoon fine salt
- 1 1/2 cups sweetened condensed milk
- 1/2 cup light brown sugar (not packed)
- 3 tablespoons cookie butter, such as Biscoff or Speculoos
- 1 teaspoon fine salt
- 4 ounces dark chocolate, chopped
- 2 teaspoons vegetable oil
- Flaky salt, such as fleur de sel
- For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
- Put the flour, sugar and salt in a food processor and pulse.
- Add the butter and pulse until the dough just comes together.
- Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes.
- Remove from the oven and let cool completely.
- For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt.
- Slowly bring the mixture to a boil, stirring continuously.
- Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes.
- Pour the mixture over the cooked shortbread and spread evenly using an offset spatula.
- Cool to room temperature.
- For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil.
- Once the chocolate has melted, pour it over the cooled caramel layer.
- Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard.
- Cut into 2-inch pieces.
- Garnish with flaky salt before serving.
unsalted butter, flour, sugar, salt, condensed milk, light brown sugar, cookie butter, salt, chocolate, vegetable oil, flaky salt
Taken from www.foodnetwork.com/recipes/marc-murphy/millionaire-shortbread-cookies.html (may not work)