• $1,000,000 Top 10 - 10

    From Dave Drum@1:396/45 to All on Wed Mar 19 14:01:18 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Millionaire Shortbread
    Categories: Breads, Dairy, Chocolate
    Yield: 24 servings

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

    MMMMM----------------------CARAMEL 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

    Line a 13" X 9" pan with parchment, letting ends extend
    up sides. In a large bowl, cream butter, sugar and
    vanilla until light and fluffy, 5-7 minutes. Beat in egg
    yolk. In another bowl, whisk flour and salt; gradually
    beat into creamed mixture.

    Spread into prepared pan (dough will be sticky).
    Refrigerate for 30 minutes. Set oven @ 350ºF/175ºC. Bake
    until edges are lightly browned and center is dry, 20-25
    minutes. Cool completely on a wire rack.

    Meanwhile, in a large heavy saucepan, combine caramel
    filling ingredients. Bring to a boil over medium heat,
    stirring occasionally. Reduce heat to maintain a low
    boil; cook and stir until mixture is amber colored and
    reaches 225ºF/107ºC, 20-25 minutes. Remove from heat;
    quickly pour over cooled crust. Let cool 15 minutes;
    refrigerate until chilled, about 1 hour.

    For ganache topping, place chocolate in a small bowl. In
    a small saucepan, bring cream just to a boil. Pour over
    chocolate; let stand 5 minutes. Stir with a whisk until
    smooth. Pour over caramel layer. If desired, sprinkle
    with sea salt. Refrigerate until set, at least 2 hours.
    Lifting with parchment, remove shortbread from pan. Cut
    into bars. Store in an airtight container in the
    refrigerator.

    Taste of Home Test Kitchen

    Makes: 2 dozen

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

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