Millionaire's Shortbread

JackieOhNo!'s Note:

You'll feel like a million bucks after one bite of this treat!

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 32 pieces

• 1 cup unsalted butter, cut into small pieces (and more for greasing pans)
• 2 tablespoons unsalted butter, cut into small pieces (and more for greasing pans)
• 2 cups unbleached all-purpose flour (and more for preparing pans)
• 2/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 2 (14 ounce) cans sweetened condensed milk
• 12 ounces good-quality milk chocolate, chopped
• fleur de sel or flaky sea salt

Directions:

1. Preheat oven to 350 degrees. Butter two 8-inch-square baking pans; coat with flour, tapping off excess. Place flour, sugar and kosher salt in food processor; pulse once. Add 1 cup butter; pulse until mixture resembles peas. Dividing evenly, press mixture into pans. Bake 18-20 minutes or until golden around edges. Cool completely.
2. In heavy-bottomed pot over medium-low heat, combine condensed milk and remaining 2 T. butter. Slowly bring mixture to boil, stirring continuously. Continue stirring over heat until mixture becomes thick and amber in color, 15-20 minutes. Pour caramel over shortbread; spread evenly. Cool to room temperature.
3. In heatproof bowl set over pot of hot, not simmering, water, melt chocolate. Once chocolate has melted, pour it over caramel layer. Sprinkle a little fleur de sel over chocolate to garnish. Cool at room temperature for about 10 minutes. Refrigerate to set. Cut into 2-inch squares.