No-Bake Millionaire’s Shortbread

Description

1. Gather all ingredients. Grease a 9x9-inch square baking pan and line with parchment paper so parchment paper overhangs edges by 1-inch.

2. Pulse cookies in a food processor until fine crumbs form.

3. Meanwhile, melt 1/2 cup butter and add to the cookie crumbs in the food processor; pulse until combined. 

4. Press crumb mixture firmly and evenly into the bottom of the prepared baking pan using the flat bottom of a measuring cup or glass. Refrigerate for 30 minutes.

5. Meanwhile, combine 6 tablespoons butter, sweetened condensed milk, brown sugar, and salt in a saucepan. Cook over medium-high heat until boiling, stirring often. 

6. Reduce heat to medium. Cook, stirring continuously, until a candy thermometer reads 230 to 235 degrees F (110 to 113 degrees C) or until thickened and darkened in color, 6 to 8 minutes. Pour caramel over the chilled shortbread base and spread evenly. Refrigerate for 2 hours. 

7. Once caramel has chilled, combine dark chocolate chips and remaining 2 tablespoons butter in a microwave safe bowl. 

8. Microwave chocolate on High until melted and smooth, 1 to 2 minutes, stirring every 20 seconds. Spread melted chocolate mixture evenly over the chilled caramel layer. 

9. Sprinkle with coarse sea salt after standing for 10 minutes, if desired. Refrigerate until set, about 1 hour. 

10. Remove from the pan, place on a cutting board, and let stand for 30 minutes.