Ingredients
Shortbread layer:
3/4 cup very cold unsalted butter (I cut it in sugar cube-size cubes and throw it in the freezer for at least 10 minutes while preparing other ingredients)
3/4 cup packed brown sugar (I prefer Demerara)
1-1/2 cups all-purpose flour
Pinch of salt
Caramel filling:
1 can sweetened condensed milk
1/4 cup unsalted butter
Topping:
1 300g package Chipits milk chocolate chips
1 225g package Chipits Skor or Heath toffee bits
Preparation
Preheat oven to 350F. Line a heavy 9 X 13 baking pan with parchment paper. Leave extra at ends to lift out squares when baked.
BASE: Pulse sugar, flour and salt in food processor. Add 3/4 cup cold butter and pulse until butter is in small bits but not completely blended - as you would with pastry. Press into prepared pan. Bake at 350F for 12-15 minutes, or until evenly golden. Cool pan on wire rack while preparing filling.
FILLING: Melt 1/4 cup butter in heavy saucepan over medium heat. Add condensed milk and cook, stirring constantly, for 5 to 10 minutes, or until thickened, turning golden and starting to have a drier texture (like homemade glue or sticky oatmeal). Spread over baked base. Return pan to oven and bake 8 to 10 minutes longer, or until evenly golden and starting to bubble.
TOPPING: Melt milk chocolate over double boiler or in microwave. With knife or spatula and a light touch (to avoid mixing the layers), spread chocolate evenly over filling.
Immediately sprinkle Skor bits evenly on top of chocolate layer, while it’s still hot, pressing gently but firmly into chocolate. Cool completely before removing from pan.
To remove from pan, loosen edges with knife or spatula, and lift out by ends of paper. Cut with sharp knife on board.
Makes about 32 bars. Store at room temperature. They freeze beautifully.
Barbara Crook Updated 11/05
