Chocolate Caramel Shortbread Recipe

  

      Chocolate Caramel Shortbread, also known as Millionaire's Shortbread, is a popular dessert that doesn't have a specific nation of origin. It's enjoyed in various countries and doesn't belong exclusively to one culinary tradition. However, it is often associated with British and Scottish cuisines.

   This treat consists of a layered combination of buttery shortbread, rich caramel, and a chocolate topping. The specific recipe might have variations, but the combination of these three elements is what makes Chocolate Caramel Shortbread a beloved treat worldwide.

**Ingredients:**

For the Shortbread Layer:

- 1 cup (2 sticks) unsalted butter, softened

- 1/2 cup granulated sugar

- 2 cups all-purpose flour

- 1/4 teaspoon salt

For the Caramel Layer:

- 1 can (14 oz) sweetened condensed milk

- 1/2 cup unsalted butter

- 1/2 cup brown sugar

- 1/4 cup light corn syrup

- 1 teaspoon vanilla extract

For the Chocolate Layer:

- 6 oz (170g) semisweet chocolate, chopped

- 2 tablespoons unsalted butter

**Instructions:**

1. Preheat the Oven and Prepare the Pan:

   Preheat your oven to 350°F (175°C). Grease or line a square baking pan (8x8 inches or 9x9 inches) with parchment paper, leaving an overhang on two sides for easy removal.

2. Prepare the Shortbread Layer:

   - In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

   - Gradually add the flour and salt, mixing until the dough comes together.

   - Press the shortbread dough evenly into the bottom of the prepared baking pan.

   - Prick the dough with a fork to prevent it from puffing up during baking.

3. Bake the Shortbread Layer:

   - Bake the shortbread in the preheated oven for about 20-25 minutes, or until it's golden brown. Remove from the oven and let it cool while you prepare the caramel layer.

4. Prepare the Caramel Layer:

   - In a saucepan over medium heat, combine the sweetened condensed milk, butter, brown sugar, and corn syrup.

   - Stir continuously until the mixture comes to a gentle boil. Reduce the heat to low and continue stirring for about 5-7 minutes, until the mixture thickens and turns a caramel color.

   - Remove from heat, stir in the vanilla extract, and immediately pour the caramel over the cooled shortbread layer. Spread it evenly.

5. Allow the Caramel Layer to Cool:

   - Let the caramel layer cool and set for about 1-2 hours, or until it's firm to the touch.

6. Prepare the Chocolate Layer:

   - In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together until smooth and fully combined.

7. Spread the Chocolate Layer:

   - Pour the melted chocolate over the caramel layer and spread it evenly using a spatula.

8. Chill and Serve:

   - Place the pan in the refrigerator to allow the chocolate layer to set. This will take about 1-2 hours.

9. Cut and Serve:

   - Once the chocolate is completely set, use the parchment paper overhang to lift the whole dessert out of the pan. Place it on a cutting board and use a sharp knife to cut into squares or bars.

10. Enjoy!

   - Enjoy your delicious Chocolate Caramel Shortbread bars as a sweet and indulgent treat.

Note: Store the bars in an airtight container at room temperature or in the refrigerator, depending on your preference and the climate.