Millionaire shortbread

Posted: Wednesday, December 19, 2007

Preheat oven to 350 degrees.

Base

1 1/4 cups all-purpose flour

1/2 cup (1 stick) butter

1/4 cup granulated sugar Sift flour, butter and sugar through fingers until crumbly. Press firmly into an ungreased 11 x 7-inch, 9 x 9-inch, or 8 x 8-inch baking pan.

Bake for 20 minutes or until light brown.

Center

1/2 cup (1 stick) butter

1/2 cup granulated sugar

1 tablespoon honey

1 tablespoon light Karo syrup

1/2 can Eagle Brand

sweetened condensed milk

(not evaporated milk)

In a heavy saucepan, over medium heat, add ingredients (in order given). Bring to a boil, stirring constantly (to prevent mixture from burning) for 5 minutes. Remove from heat and pour over baked shortbread base and let cool.

Top

1 8-ounce Hershey's milk

chocolate bar

Slowly melt chocolate in top of double boiler, stirring until chocolate is melted and smooth.

Remove from heat and pour and spread over top of set center layer.

Hint: Shake the pan back and forth to get the top smooth.

Chill in refrigerator to harden chocolate.

Before cutting into squares, bring to room temperature to keep chocolate from splitting.

Makes about 16 bars depending on size of baking pan used.

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