From Scratch: Millionaire Shortbread

I love making these! they're so simple to make and people looove them. i decided to make these because i needed to use up my homemade caramel, but i ended up not having enough..and i was too lazy to make more, so what resulted was just a really thin layer of caramel sandwiched between my sweet, flaky shortbread and softened dark chocolate. still so good..

Ingredients

1/2 cup butter, softened

1 cup all-purpose flour

1/3 cup powdered sugar

1/2 teaspoon pure vanilla extract

caramel

1/2 teaspoon salt

1/2 cup 60% dark chocolate chips

2 teaspoons heavy cream

2 ounces white chocolate chips

soften the butter

then add the flour, powdered sugar, and vanilla extract and knead until you form a dough. then cover the actual dough (not the bowl, to prevent a dry dough) and refrigerate for 10 minutes. refrigerating the dough hardens the butter, which makes a more flaky shortbread.

then evenly press the dough onto a 8x8 inch pan with your fingertips.

bake in a preheated 300 degree oven for 30-35 minutes, or until the edges are browned.

then chill in the fridge until cool.

after it's cooled, add the caramel and then chill in the fridge so the caramel can harden.

bring water to a boil and pour the dark chocolate chips in a heatproof bowl. set the bowl right on top of the boiling water and melt the chips.

instead of just pouring that onto the shortbread/caramel, i added a couple teaspoons of heavy cream because i wanted my chocolate to be softer than regular hardened chocolate. it gives that soft bite, which, in my opinion, complements the sticky texture from the caramel and the chewy dense texture from the shortbread.