Millionaire’s Shortbread

one 9x13 pan, makes ~ 33 pieces, depending on size!

Shortbread Layer

1 Milk Bar Buttercream Shortbread Baking Mix

2 sticks butter, melted

3 egg yolks

Heat oven to 325F, line a 9x13 inch baking pan with parchment paper and grease the surface.

Mix all ingredients together until smooth. Spread evenly across prepped pan and bake for 25-35 minutes until edges are golden brown and center is set. Cool at room temperature while you prep the caramel layer. 

Caramel Layer

1 14oz can sweetened condensed milk

1 stick butter

1 cup light brown sugar

1 tablespoon maple syrup, honey or corn syrup

1 tablespoon milk powder

1 teaspoon vanilla

1/2 teaspoon salt

In a medium saucepan, combine all ingredients. Place on medium heat and stir until all ingredients melt and combine, continuing to stir as the mixture comes up to a boil and starts to caramelize. Babysit the caramel on consistent medium heat until it reaches a perfect auburn color, thickens and starts to pull back from the edge of the pan, about 5 minutes. Immediately pour over surface of shortbread in an even layer and freeze for 15 minutes to cool completely.

Chocolate Layer

2 cups semi sweet chocolate chips (one 12 oz pack)

3 tablespoons vegetable oil

In a medium microwave safe bowl, melt the chocolate chips and oil together in 30 seconds spurts, stirring between blasts until smooth and fluid. Spread evenly across the cooled caramel layer. Refrigerate for 30 minutes to set.

Pop entire 9x13” bar out of the pan and onto a cutting board, cut 1” x 3” rectangles (or really any size/shape you please!)