Carmel Chocolate Shortbread

Are you proud of me? I remembered to bring the recipe with me today!!

Are you ready for this mouth watering brownie concoction? It will truly change your life and make your jeans tighter.

Prep:

Preheat the oven to 350 degrees.

Grease a shallow square cake pan & line the bottom with parchment paper.

Makes 12

First Layer

Mix:

1 1/4 cup Flour

1/4 cup golden superfine sugar (I used olden day normal sugar)

4 0z unsalted butter (room temp)

Mix together (in food processor is best) until they begin to bind together.

Press the mixture into the prepared pan and smooth the top.

Bake for 20-25 min or until golden brown. Remove from the oven and set aside.

Second Layer

In a pot add:

7 oz butter

1/2 cup golden superfine sugar (I used old forgotten sugar)

3 Tablespoons corn syrup

14 fl oz Sweetened condensed milk

Heat gently until the sugar is dissolved, then bring to a boil and simmer for 6-8 min stirring constantly, the mixture will become very thick and should begin to turn a Carmel color.

Pour the mixture over the first layer and smooth the top. Place in the refrigerator until firm.

Third Layer

Melt:

7 squares of Bittersweet Chocolate (or 1/2 bag of chocolate chips)

You can melt the chocolate in the microwave (Don't burn it or it will be ruined. Ruined I tell you!) Or you can place a heat proof bowl over a pan of gently simmering water, stirring constantly. Once melted spread the melted chocolate over the Carmel.

Chill in the fridge until set
Cut into 12 pieces with a sharp knife and serve and enjoy.

Repeat as necessary.