diabetic millionaire's shortbread

How To Make diabetic millionaire's shortbread

• 1

  Preheat the oven to 350°F.
• 2

  SHORTBREAD:
• 3

  Spray 2, 8 inch square pans with PAM baking spray
• 4

  Place the flour, Splenda blend and salt in a food processor and pulse once.
• 5

  Add butter and pulse until mixture resembles peas.
• 6

  Press the shortbread mixture into prepared pans
• 7

  Bake until golden brown around the edges, about 20 minutes.
• 8

  Remove from the oven and let cool completely.
• 9

  CARAMEL LAYER:
• 10

  In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
• 11

  Slowly bring the mixture to a boil, stirring continuously.
• 12

  Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
• 13

  Pour the caramel over the cooked shortbread
• 14

  Spread evenly using an offset spatula.
• 15

  Cool to room temperature.
• 16

  CHOCOLATE TOPPING:
• 17

  In a glass bowl set over a saucepan of simmering water, melt the chocolate.
• 18

  Once chocolate has melted, pour it over the cooled caramel layer.
• 19

  Cool at room temperature for about 10 minutes
• 20

  Then place in the refrigerator to cool completely
• 21

  Cut into 1-inch squares and enjoy
• 22

  Store the unused portion in the fridge
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