Millionaire Shortbread Bars boast tender layers of shortbread, topped with soft caramel and melted dark chocolate.
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1 cup Land O Lakes® Butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
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 teaspoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
1 teaspoon flaky sea salt
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.
Tip: Pressing Crust into Pan
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.
Tip: Pouring Caramel
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.
Tip: Spreading Chocolate
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.
Let the bars rest at room temeprature a bit before cutting into sticks. If the chocolate is too cold, it will crack when cut.
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