Fudge Shortbread Squares

this is from this years calendar...must post before it gets lost in the shuffle.

• Ready In: 1 hr
• Serves: 150

Ingredients

• Shortbread layer

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup cornstarch
• 3⁄4 cup  powdered icing sugar
• 1  cup  room temp butter

• Fudge Layer

• 3 1⁄3 cups white sugar
• 385  ml evaporated milk
• 1⁄4 cup butter
• 1⁄2 teaspoon salt
• 4 1⁄4 cups mini marshmallows (200g)
• 3 1⁄4 cups  semi-sweet chocolate chips (580g)
• 1  teaspoon vanilla extract

Directions

1. Sift together flour, cornstarch, and icing powder in a large bowl.
2. Blend in the room temperature butter.
3. Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan.
4. Bake at 300 degrees for 25 minutes.
5. Meanwhile prepare fudge top.
6. Combine in a large heavy pot, sugar, evaporated milk.
7. butter and salt.
8. Bring to a boil over medium heat.
9. Boil for five minutes.
10. Stirring Constantly.
11. Turn off heat.
12. Add marshmallows and chocolate.
13. Stir until melted and combined.
14. Stir in vanilla.
15. Slowly pour all the fudge topping over the cooked base.
16. Cool.
17. Then chill several hours or overnite.
18. Cut into one inch size squares.
19. Store in sealed container at a cool temperature.
20. Makes 150 small squares.