Millionaire Shortbread - a recipe

Google Millionaire Shortbread and you're sure to find a lovely variety of recipes to make. Upon our return from vacation, we had one of our Gardener Nights where volunteers help us control the overgrowth of plants (weeds) at this time of year. Since we had just returned from Scotland, and I haven't made Millionaire Shortbread in a while, I decided to offer that as our dessert since we provide dinner as their 'payment' for volunteering in the gardens. It was a fun treat and a sweet remembrance of our cafe visits with tea and millionaire shortbread.

Millionaire Shortbread
For the Shortbread:
3/4 c. flour
1/4 c. sugar
1/4 c. butter

Preheat the oven to 350 degrees. Mix the flour, sugar, and butter until crumbly. Press into a greased 8" square pan. Bake for 10 - 15 minutes, until golden brown. Cool.

For the Caramel Layer:
1/2 c. butter
2 Tbsp. corn syrup
1 - 14 oz. can Sweetened condensed milk
1 tsp. vanilla

While the shortbread crust cools, prepare the caramel layer. In a heavy saucepan, melt the butter. Add the corn syrup and sweetened condensed milk. Bring to a boil over medium heat and cook 12 - 15 minutes, stirring constantly, until the sauce turns a medium caramel color. Be careful to not let the mixture burn. Reduce heat if necessary. Remove from the heat and stir in vanilla. Pour evenly over the crust. Cool.

For the Chocolate Layer:

6 oz. semisweet chocolate chips

Melt the chocolate chips (on the stove, or gently in the microwave). Stir until melted and spread over the caramel layer. Cool until set. You can chill in the fridge for a while, but they are easier to cut at room temperature.

Enjoy!