Millionaire's Shortbread

Shortbread Base:
3/4 c butter, softened
1/3 c sugar
2 tsp vanilla extract
1 c all-purpose flour
1/2 c cornstarch
1/2 tsp baking powder

Caramel Filling:
1/2 c butter
1/2 c sugar
1/4 c golden syrup or dark corn syrup
1 (14 oz) can sweetened condensed milk

2/3 c (4 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Line and 8" or 9" square pan with parchment paper, letting ends of paper extend over edges of pan, or spray pan with cooking spray.

Shortbread base: In a large bowl, using an electric mixer on medium speed, cream butter and sugar until smooth and lightened in color, about 2 minutes. Scrape down sides and bottom of bowl and beaters as needed with a rubber spatula. mix in vanilla. Sift together flour, cornstarch and baking powder and add to bowl. Mix on low speed until dough forms large clumps and holds together, about 1 minutes. If dough is too heavy to clump together with the mixer, use hands to push it together. Use fingers to press dough gently and evenly into prepared pan. Bake until top is golden and edges brown, about 25-30 minutes.

Meanwhile, prepare caramel filling: place butter, sugar, syrup and condensed milk in a large saucepan and cook over medium heat until mixture comes to a boil, stirring occasionally, about 10-15 minutes. Continue boiling, stirring gently and constantly, 4 more minutes. Mixture should darken to a light caramel color. Be careful, as mixture may splatter. Remove pan from heat and pour filling over shortbread.

Let caramel filling cool for 5 minutes, then sprinkle chocolate chips over filling. Let chips soften until they melt, about 5 minutes. Use a knife or spatula to spread melted chocolate over filling.

Let chocolate set until firm, about 2-3 hours. When set, cut shortbread into squares. Remove from pan and separate pieces. Store in a tightly sealed container at room temperature for up to 3 days, or bars may be frozen.

NOTES
From Hannaford.
Untried.