MILLIONAIRES SHORTBREAD CALORIES RECIPES

Steps:

• Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
• Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
• Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
• Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.

Steps:

• Preheat the oven to 350F (180C) and line a 7 to 8 inch square pan with parchment paper.
• Combine the flour, butter, and sugar in one bowl and use fingers to squeeze together and create mixture that resembles large breadcrumbs.
• Knead the shortbread dough together on the kitchen counter a couple of times to make sure it's fully combined.
• Press the shortbread into the pan, as even as possible.
• Poke fork holes in the shortbread about every couple of inches.
• Bake for 20 minutes or until golden and let fully cool.
• Combine the condensed milk, butter, and soft brown sugar in a medium pot on medium-low heat, stirring continuously until sugar is melted.
• Bring the mixture to a boil, stirring continuously, for 1-2 minutes.
• Take the heat back down to medium-low and stir for 2-3 minutes more, letting the caramel darken and thicken.
• Take caramel off the heat and stir for 1 minute, then pour over shortbread.
• Put pan with shortbread and caramel into fridge for 1 hour, or until caramel is set.
• Melt chocolate using preferred melting method and pour over caramel.
• Refrigerate for an hour or two until the chocolate is hardened.
• Cut with a warm knife and serve.