Millionaire Bars
INGREDIENTS
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Shortbread Crust:
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1 1/2 sticks (3/4 cup) unsalted butter, room temp
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1/4 cup granulated sugar
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1 teaspoon vanilla
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1/8 teaspoon salt
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1 1/2 cups unbleached all-purpose flour
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Caramel Filling:
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1 (14 oz) can sweetened condensed milk (I used my leftover, crockpot dulce de leche)
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Chocolate Topping (THIS RECIPE IS NOT FOR TEMPERING CHOCOLATE!):
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6 ounces good-quality dark or semi-sweet chocolate (I used Ghiradelli)
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1 Tablespoon butter
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Coarse sea salt (optional)
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