LAND O LAKES MICHIGAN RECIPES

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MILLIONAIRE SHORTBREAD BARS | RECIPE RECIPE | LAND O’LAKES



Millionaire Shortbread Bars | Recipe Recipe | Land O’Lakes image

Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.

Provided by Land O'Lakes

Categories     Shortbread    Butter    Caramel    Sweet    Baking    Cooking    Making It Photo-Ready    Dairy    Bar    Dessert

Total Time 0 minutes

Prep Time 50 minutes

Yield 48 bars

Number Of Ingredients 16

Crust
1 cup Land O Lakes® Butter softened
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
Caramel
1 (14-ounce) can sweetened condensed milk
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1/2 cup light corn syrup
1/2 cup Land O Lakes® Butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Chocolate
8 ounces bittersweet chocolate, finely chopped
1 teaspoon flaky sea salt

Steps:

  • Heat oven to 350°F. Line 13x9-inch baking pan with foil, extending foil over edges; set aside.
  • Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. Remove from oven; let cool while making caramel.
  • Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239°F. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot). Let cool 1 1/2 hours.
  • Microwave chocolate at 50% power in 30-second intervals until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
  • To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9x6 1/2-inch) rectangles. Cut each rectangle into thirds to make 6 (1/2x3-inch) rectangles. Cut each of these rectangles into 8 (3x3/4-inch) sticks.  

Nutrition Facts : Calories 170 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams

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