Millionaire’s Shortbread Bars

Prep Time: 20 minutes + 3 hours refrigeration
Bake Time: 25 minutes
Freezing: excellent
Serving: 24 bars

Ingredients:

1 ½ cups (375 mL) Robin Hood^® All Purpose Flour
½ cup (125 mL) Lantic Icing Sugar
¾ cup (175 mL) butter, softened
1 can (300 mL) Eagle Brand^® Dulce de Leche Caramel Flavoured Sauce
1 cup (250 mL) semi-sweet chocolate chips, melted and cooled slightly

Preparation:

1.  Preheat oven to 350°F (180°C). Line an 8” x 8” (2 L) baking pan with Reynolds^® Parchment Paper, overlapping the sides for easy removal.
2.  In a medium bowl, combine flour and icing sugar. Blend in butter using a pastry blender or your fingers. Press mixture into prepared pan.
Bake 20-25 minutes or until lightly golden.
3.  Bring caramel flavoured sauce to a boil over medium heat in a medium saucepan. Stir constantly, cook 5 minutes. Remove from heat. Spread thickened mixture on top of baked shortbread. Let sit 10 minutes before topping with slightly cooled melted chocolate.
4.  Pour melted chocolate evenly on top of caramel flavoured filling and spread to cover. Chill in refrigerator, 3 hours or until firm. Cut into bars.

Tips:

Reserve 1 tbsp (15 mL) of thickened caramel flavoured sauce to drizzle on top of chocolate layer.
To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.

©/TM/^® Smucker Foods of Canada Corp. or its affiliates.
© 2012 Reynolds Consumer Products Company Richmond, VA 23230 U.S.A.