Recipes

Preheat the oven to 325 F (180 C). Put the flour, cornstarch, 1 cup butter, and sugar in a food processor and process until the mixture resembles coarse meal.

Turn into a 13x9 in (33x23-cm.) jelly roll pan and pack down with the back of a spoon. Prick well with a fork and bake for 35 to 40 minutes until pale golden. Set the pan on a wire rack to cool.

Place the remaining butter and brown sugar in a saucepan over low heat until melted. Add the condensed milk and bring slowly to a boil. Stir continuously until the mixture turns a pale caramel color, approximately 3 to 4 minutes. Pour over the top of the shortbread and level with the back of a spoon. Chill in the refrigerator for 1 hour, or until set.

Melt the chocolate in double boiler and spread over the caramel. Chill in the refrigerator until set.

To serve, cut into 15 to 18 slices.