MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Millionaire Bars
Categories: Breads, Chocolate, Dairy, Cookies
Yield: 36 servings

1 c Unsalted butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 lg Egg yolk
3 c A-P flour
1/2 ts Salt

MMMMM--------------------------FILLING-------------------------------
14 oz Can sweetened condensed
- milk
1 c Packed brown sugar
3/4 c Unsalted butter; in cubes
1/4 c Light corn syrup
1 ts Vanilla extract
1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
1 1/2 c 60% cacao bittersweet
- chocolate baking chips
2/3 c Heavy whipping cream
Flaked sea salt; opt

In a large bowl, cream butter, sugar and vanilla until
light and fluffy, 5 to 7 minutes. Yep, it does take that
long to properly blend these ingredients. Then beat in
the egg yolk.

In another bowl, whisk flour and salt. Gradually mix the
dry ingredients into the wet ingredients. Don’t overmix
the dough, as you want the shortbread to be super
tender.

Line a 13" X 9" pan with parchment paper. Be sure to use
enough parchment so the paper extends up and over the
edge of the pan.

Then spread the dough into the pan. You can use a
measuring cup to help flatten the cookie dough into an
even layer. Know that the dough will be sticky. Once
you’re done, chill in the fridge for 30 minutes.

Bake @ 350ºF/175ºC until edges are lightly browned and
center is dry, 20 to 25 minutes. Cool completely on a
wire rack.

Meanwhile, in a large heavy saucepan, combine all the
caramel filling ingredients. Bring to a boil over medium
heat, stirring occasionally.

Reduce heat to maintain a low boil; cook and stir until
the mixture is amber-colored and reaches 225ºF/107ºC.
This is where that candy thermometer comes in handy! Be
patient - this will take 20-25 minutes.

Remove the caramel from the heat, and quickly pour over
the cooled crust. Let cool for 15 minutes and
refrigerate until chilled, about an hour.

Let cool for 15 minutes and refrigerate until chilled,
about an hour.

Place chocolate in a small bowl. In a small saucepan,
bring cream just to a boil. Pour over chocolate and let
stand 5 minutes. Stir with a whisk until smooth. Pour
over the caramel layer. If desired, sprinkle with sea
salt. Refrigerate until set, at least 2 hours.

When you’re ready to serve, remove the bars from the pan
by lifting with the parchment. Cut into bars. Store in
an airtight container in the refrigerator.

Suzanne Podhaizer, South Burlington, VT

Makes: 36 bars

RECIPE FROM: https://www.tasteofhome.com

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... Hey, it's bread with stuff on it, so it's a sandwich.
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