Diva Tasting: Shortbread Cookie Bars…


Shortbread Crust:

2 ½ cups all-purpose flour

1 cup butter, cut into small pieces

1/3 cup brown sugar


1 (14 ounce) can sweetened condensed milk

4 tablespoons butter

3 tablespoons brown sugar


6 ounces milk chocolate, chopped


Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch square pan.

Step 2 Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.

Step 3 Press dough into the prepared pan. Prick all over with a fork.

Step 4 Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.

Step 5 Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.

Step 6 Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.

Step 7 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

Step 8 Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.


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