• T.O.H. Daily Recipe 516

    From Dave Drum@1:18/200 to All on Thu Jul 25 11:06:07 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Millionaire Shortbread Bars
    Categories: Breads, Chocolate, Dairy, Cookies
    Yield: 36 servings

    1 c Unsalted butter; softened
    1/3 c Sugar
    1 1/2 ts Vanilla extract
    1 lg Egg yolk
    2 c A-P flour
    1/2 ts Salt

    MMMMM--------------------------FILLING-------------------------------
    14 oz Can sweetened condensed
    - milk
    1 c (packed) brown sugar
    3/4 c Unsalted butter; in cubes
    1/4 c Light corn syrup
    1 ts Vanilla extract
    1/4 ts Salt

    MMMMM--------------------------TOPPING-------------------------------
    1 1/2 c 60% cacao bittersweet
    - chocolate baking chips
    2/3 c Heavy whipping cream
    Flaked sea salt; opt

    In a large bowl, cream butter, sugar and vanilla until
    light and fluffy, 5 to 7 minutes. Yep, it does take that
    long to properly blend these ingredients. Then beat in
    the egg yolk.

    In another bowl, whisk flour and salt. Gradually mix the
    dry ingredients into the wet ingredients. Don’t overmix
    the dough, as you want the shortbread to be super
    tender.

    Line a 13" X 9" pan with parchment paper. Be sure to use
    enough parchment so the paper extends up and over the
    edge of the pan.

    Then spread the dough into the pan. You can use a
    measuring cup to help flatten the cookie dough into an
    even layer. Know that the dough will be sticky. Once
    you’re done, chill in the fridge for 30 minutes.

    Bake @ 350ºF/175ºC until edges are lightly browned and
    center is dry, 20 to 25 minutes. Cool completely on a
    wire rack.

    Meanwhile, in a large heavy saucepan, combine all the
    caramel filling ingredients. Bring to a boil over medium
    heat, stirring occasionally.

    Reduce heat to maintain a low boil; cook and stir until
    the mixture is amber-colored and reaches 225ºF/107ºC.
    This is where that candy thermometer comes in handy! Be
    patient - this will take 20-25 minutes.

    Remove the caramel from the heat, and quickly pour over
    the cooled crust. Let cool for 15 minutes and
    refrigerate until chilled, about an hour.

    Let cool for 15 minutes and refrigerate until chilled,
    about an hour.

    Place chocolate in a small bowl. In a small saucepan,
    bring cream just to a boil. Pour over chocolate and let
    stand 5 minutes. Stir with a whisk until smooth. Pour
    over the caramel layer. If desired, sprinkle with sea
    salt. Refrigerate until set, at least 2 hours.

    When you’re ready to serve, remove the bars from the pan
    by lifting with the parchment. Cut into bars. Store in
    an airtight container in the refrigerator.

    Suzanne Podhaizer, South Burlington, VT

    Makes: 36 bars

    RECIPE FROM: https://www.tasteofhome.com

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