Description
A decadent dessert with layers of buttery shortbread, luscious caramel, and rich chocolate, creating a symphony of flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 can sweetened condensed milk
- 3/4 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease your square baking pan.
- Cream together the softened butter and granulated sugar until fluffy.
- Gradually add the flour and cornstarch, mixing until crumbly.
- Press the mixture into the bottom of the prepared baking pan and bake for 20 minutes.
- Combine sweetened condensed milk, brown sugar, and additional butter in a saucepan over medium heat.
- Cook while stirring until it thickens and turns a caramel color.
- Pour the caramel mixture over the baked crust and let it cool completely.
- Heat chocolate chips and heavy cream in a saucepan over low heat until melted and smooth.
- Spread the chocolate over the cooled caramel layer and refrigerate for at least 2 hours.
- Cut into squares and serve at room temperature.
Notes
Make-ahead tips: Prepare one or two days in advance. Store in an airtight container.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg