Ingredients
1cupflour
1tspbaking powder
¼tspsalt
½cupunsalted butter,room temperature
¼cupsugar
½cupunsalted butter,cut into pieces
½cupsugar
2tbsplight corn syrup
14ozsweetened condensed milk
3½ozmilk chocolate,or semisweet chocolate, finely chopped
½tsplight corn syrup
¼cupunsalted butter,cut into pieces
Preparation
Combine flour, baking powder and salt in a small bowl and set aside. In a large bowl, beat butter and sugar with a mixer until light and fluffy.
Add in flour mixture until just incorporated. Spread into an 8×8-inch baking pan lined with parchment paper. Bake at 325 degrees F for 15 to 18 minutes or until lightly golden brown.
For the filling, combine butter, sugar, corn syrup and condensed milk in a saucepan over medium-high heat. Stir occasionally, until smooth and the butter is melted.
Bring to boil, then reduce heat to low, stirring constantly, until the mixture thickens a bit and turns amber color. Spread over the shortbread layer and let cool completely. Once cooled, let set in the fridge for a few hours or overnight.
For the chocolate glaze, heat butter and corn syrup in a small saucepan until melted. Remove from heat, add chocolate and stir until melted.
Immediately pour over the condensed milk layer. Cool completely and chill for a few hours before cutting into squares.
