Marie LeBlanc's Millionaire's Shortbread

 From my friend Marie LeBlanc.  

Preheat oven to 350 degrees and line a 13X9 with parchment paper (helps if you put it up the sides so that you can grab it out of the pan – so much easier to cut them)

 

Shortbread Crust:

1 cup – unsalted butter – softened

1/3 cup – sugar

1/3 cup – light brown sugar packed

1 large egg yolk

¾ teaspoon – vanilla

½ teaspoon - salt

2 ¼ cups – all-purpose flour

 

Beat butter until well creamed.

Add sugars and beat until light and fluffy (30-60 seconds)

Add egg yolk and vanilla, stir and combine well.

Gradually add flour – sprinkle salt halfway through while beater is still running.

You want it to be slightly crumbly.

Press evenly into pan.

Cook 20-25 minutes till edges are brown.

Let cool.

 

Caramel

2 – 14oz. cans of sweetened condensed milk

14 tablespoons of unsalted butter

1 cup of light brown sugar packed

1/3 cup – light corn syrup

¾ teaspoon – salt

1 teaspoon – vanilla extract

 

Combine everything but the vanilla extract.  Put all in pot prior to starting the heat.

Put on medium to low heat, stir frequently until butter is melted.

Once butter is melted stir constantly until it comes to boil then reduce heat to simmer, always stirring.

Continue till mixture turns a rich caramel color and has thickened – it should start pulling away from the sides.

Candy thermometer temp=225 degrees.

Remove from heat and immediately stir in vanilla extract.

Pour over cooled shortbread

Put in refrigerator for at least an hour before adding chocolate ganache.

 

Chocolate Ganache

2 cups – Semi sweet chocolate (I use 1 cup milk – 1 cup semi sweet and sometimes I just use milk chocolate.  I have also used Sea Salt Caramel Chocolate – Wegmans sells a good one but they used to cost $1.99 now they are $4.29 a bar – CRAZY)

½ cup – heavy cream

 

It seems that the longer they sit, the tastier they get.  ENJOY!