Millionare's Shortbread Bars

Sweet Somethings.......

I always love gifting home made treats to people. Especially for my little nieces and nephews. but the problem with making such edible gifts is that they have to be durable, especially if they have to travel in the Mumbai heat in an auto rickshaw (all types of whipped cream and butter cream turn into liquid by the time you reach your destination).
So i usually prefer making cookies or bars to carry for my nieces or nephews, or to send to any other special friends and family.
So when I wanted to send something special for my sister in law (who is like the biggest fan of my baking), I remembered this recipe that i had checked out a couple of times of joy of baking.
Although it looks a bit tedious, I assure you that the end result is so absolutely delicious, you will be making this recipe again and again and again......
the first time i tried the recipe, the only change i made was to make the caramel by using brown sugar, butter and milk, instead of using condensed milk, as the recipe says, because the end result is the same (and I didn't have enough condensed milk at hand).
The next time i made it i used an oatmeal crust instead of shortbread, and it tasted even better, I guess the oats added a  nice mealy and nutty flavor that complimented the caramel and the chocolate very well.

Ingredients

SHORTBREAD:

3/4 cup (170 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt 

Or 

You can use the oatmeal crust recipe from my Date Squares 

CARAMEL FILLING:

1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk

or

½ cup brown sugar

2 tbsp butter

3 - 4 tbsp  Milk

CHOCOLATE TOPPING:

6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces

1 teaspoon unsalted butter

Ingredients:

Method:

Preheat oven to 180°C and place rack in center of oven.  Grease with butter a 9 x 9 inch (23 x 23 cm) pan.

FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.  Beat in the vanilla extract.  Add the flour and salt and beat until the dough just comes together.  Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth.  Pour the caramel over the baked sh+bread and leave to set.

Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.

Or

Caramelize brown sugar and butter and add milk and cook till thick and sticky.

FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife. 

Store the shortbread in the refrigerator to keep the chocolate nice and firm. 

Yield: 16 - 2 inch (5 cm) squares