1 C. unsalted butter
3/4 C. granulated sugar
2 C. all-purpose flour
1 C. cornstarch
1/2 C. unsalted butter
1 Tbs. firmly packed light brown sugar
7 oz. sweetened condensed milk
3-4 1.6 oz. premium chocolate candy bars or 1 to 2 5 oz. bars
Preheat the oven to 350 degrees.
In a large bowl, cream the butter and sugar together.
Add the flour and cornstarch to the mixture and knead for a few minutes by hand.
Spread the batter in the prepared pan and press down firmly with a spatula or the palm of your hand.
Bake for 1 hour, or until the shortbread is a golden brown.
Let the shortbread cool in the pan on a wire rack while you make the filling.
In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling.
Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color.
Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread.
Melt the chocolate bars in a microwave on high for 20 seconds.
Stir, and heat for additional 10-second increments until fully melted.
Spread the melted chocolate over the cooled filling.
Let the assembled shortbread cool in the pan for 20 minutes.
Cut into 2-inch bars.
Note: To add even more chocolate flair to this shortbread bar, add 1 C. semisweet mini morsels to the batter before baking.