If you haven't been to Sharon's blog do pop over as she has some fantastic recipes as well as some beautiful shots of her hometown Bath, England.
Now on to my recipe, Million Dollar Shortbread with Toffee.
This recipe is from the mother of a friend of mine. The mother is originally from England and this recipe is OUT.OF.THIS.WORLD!
For the Shortbread
4 oz butter
2 oz sugar
4 oz flour
Mix all of these together and press into the bottom of an 8x8 dish.
Bake for 12-15 minutes at 350 degrees.
4 oz butter, melted
2 T. corn syrup (I used dark)
1 can sweetened condensed milk
Stir the butter, syrup, and milk in a saucepan.
Bring to a boil while stirring constantly (if the mixture starts to boil please turn down the heat).
Once the toffee comes to a boil turn the heat down to medium and cook for 7 minutes (while still stirring constantly).
Pour over the shortbread and allow to cool.
When you are done sometimes your spoon will have a little leftover
Feel free to lick it off AFTER the toffee has cooled (other wise you will be in the hospital with 3rd degree burns on your tongue).
Top the cooled toffee with melted chocolate (I used 1 1/4 cups of semi-sweet chocolate chips).
I allowed this to cool overnight on my counter and this is the lovely treat I had waiting for me this morning:
The toffee is still soft and chewy, a delicious treat
Join the Virtual Cookie Recipe Exchange with Flour On My Face Prizes donated by King Arthur Flour, St Martins Press / Robin L. Olson and Garnish."