Millionaire Shortbread

TGIF!

I spent a wonderful day with the Julias today. We went out to lunch and spent the afternoon browsing around Leon & Lulu's in Clawson. Such fun!

I started my recipe first thing this morning. I woke up, walked into the kitchen and put my can of sweetened condensed milk in a pan of water and left it to boil. Let me explain. The recipe called for heating the milk in a pan until it became thick and a light caramel color. Well, I can remember my mom making caramel out of sweetened condensed milk when I was a kid. She would put the entire can, unopened, in a pot and cover it with water. Then she would boil it for an hour or so. When it was cooled, she would open the can and it would be thick caramel. So, I thought I would give it a try.

I didn't get back to the recipe until after returning home from my day of fun with the girls. (Just as I opened the garage, the school bus pulled up-how's that for timing?!) I put together the shortbread crust recipe. This is like the third time I've had to make a shortbread cookie and I still am not comfortable with it. There is hardly any wet ingredients in the mix. Anyway, I baked my shortbread and let it cool while I ran an errand.

Back from my errand and time to open the can of sweetened condensed milk to see what's inside. Thick, sweet caramel. Delicious enough to eat right out of the can! Is it thick enough? We'll find out.

After letting the caramel layer set for a while, I added the chocolate layer. The directions said to cut it before the chocolate hardened so that's exactly what I did. I then put the whole pan into the fridge to cool it faster. When I went to take a piece of the cookie out of the pan to take a picture...well, let's just say that maybe the caramel wasn't thick enough. Or maybe it needs to cool much longer. I guess we'll know tomorrow. (I may be delivering this cookie to my friends in a bowl!)

I'll post a comment, or a prettier picture if the cookie cooperates, to let you know how it turns out. Have a great weekend!

shelly