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Print this Recipe    Shortbread 15

MILLIONAIRE'S SHORTBREAD
Yield: 30 servings

1 cup unsalted butter
3/4 cup granulated sugar
2 cups all-purpose flour
1 cup cornstarch

1/2 cup unsalted butter
1 tablespoon firmly packed light brown sugar
7 ounces (half of a 14-ounce can) sweetened condensed milk

3 to 4 1.6-ounce premium chocolate candy bars or 1 to 2 5-ounce bars or more

Preheat the oven to 350 degrees. In a large bowl, cream the butter
and sugar together. Add the flour and cornstarch to the mixture
and knead for a few minutes by hand. Spread the batter in the
prepared pan and press down firmly with a spatula or the palm of
your hand. Bake for 1 hour, or until the shortbread is a golden
brown. Let the shortbread cool in the pan on a wire rack while
you make the filling.

In a medium saucepan, heat the butter, brown sugar and sweetened
condensed milk over low heat until the butter is melted and the
mixture is bubbling. Simmer for 5 minutes, stirring constantly,
until the mixture turns golden brown in color. Remove from the
heat and let cool slightly. Spread the filling over the cooled
shortbread.

Melt the chocolate bars in a microwave on high for 20 seconds.
Stir, and heat for additional 10-second increments until fully
melted. Spread the melted chocolate over the cooled filling. Let
the assembled shortbread cool in the pan for 20 minutes. Cut into
2-inch bars and serve during a tax audit or any other special
occasion.

Variation: Add 1 cup semisweet mini morsels to the batter before
baking.

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