*  Exported from  MasterCook  *
 
                          Millionaire’s Shortbread
 
 Recipe By     : Millie/MI
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           pastry (cake) flour
      1/2  cup           all purpose flour
      1/3  cup           superfine sugar
    7      tablespoons   unsalted butter, well-chilled -- cut in small pcs
                         CARAMEL:
      1/4  cup           unsalted butter
      1/2  cup           firmly packed brown sugar
    3      tablespoons   light corn syrup
      1/4  cup           whipping cream
    6      oz            semisweet chocolate -- melted
 
 Preheat oven to 375 degrees F.  Combine flours and sugar in processor.  Blend
 in butter using on/off turns until mixture is crumbly.  Pat into bottom of
 8x8x2-inch baking pan.  Bake until shortbread just begins to color, 13 to 14
 minutes.  Remove from oven.
 
 For caramel:  Melt butter in heavy medium saucepan over low heat.  Add sugar
 and corn syrup.  Cook, swirling pan occasionally, until sugar melts.  Increase
 heat to medium and cook until mixture registers 255 degrees F on candy
 thermometer (hard-ball stage), stirring constantly.  Cool 30 seconds; stir in
 cream (be careful; mixture may bubble).  
 Return pan to medium heat and stir until mixture registers 235 degrees F on
 candy thermometer (soft-ball stage). Pour hot caramel over shortbread.  Cool
 to room temperature.
 
 Spread melted chocolate evenly over caramel. Freeze until chocolate is firm,
 10 to 15 minutes.  Cut into 1-inch squares.  Store in airtight container in
 cool place or refrigerate.
 
 Makes about 5 dozen
 
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 NOTES : Posted to Fabfood 1/99