DIABETIC MILLIONAIRE'S SHORTBREAD
I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic
Provided by Paul Bushay
Categories Candies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F.
- 2. SHORTBREAD:
- 3. Spray 2, 8 inch square pans with PAM baking spray
- 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
- 5. Add butter and pulse until mixture resembles peas.
- 6. Press the shortbread mixture into prepared pans
- 7. Bake until golden brown around the edges, about 20 minutes.
- 8. Remove from the oven and let cool completely.
- 9. CARAMEL LAYER:
- 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
- 11. Slowly bring the mixture to a boil, stirring continuously.
- 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
- 13. Pour the caramel over the cooked shortbread
- 14. Spread evenly using an offset spatula.
- 15. Cool to room temperature.
- 16. CHOCOLATE TOPPING:
- 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
- 18. Once chocolate has melted, pour it over the cooled caramel layer.
- 19. Cool at room temperature for about 10 minutes
- 20. Then place in the refrigerator to cool completely
- 21. Cut into 1-inch squares and enjoy
- 22. Store the unused portion in the fridge
MILLIONAIRES SHORTBREAD
I saw this today on 5 Ingredient Fix and want to make sure I know to find the recipe when I'm ready to make this -- DH requests!
Provided by kittycatmom
Categories Bar Cookie
Time 30m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Shortbread:.
- Preheat the oven to 350 degrees F.
- Prepare 2 (8-inch) square non-stick pans with butter and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven to cool completely.
- Caramel Layer:.
- In a heavy-bottomed sauce pan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
- Chocolate Topping:.
- In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely allowing chocolate to slightly harden but not set hard.
- Cut into 2 inch squares and enjoy, or store in an airtight container at room temperature or keep in the fridge for a yummy sweet and cool treat!
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