DIABETIC MILLIONAIRE'S SHORTBREAD

Diabetic Millionaire's Shortbread image

Provided by Paul Bushay

Categories Candies

Time 45m

Number Of Ingredients 10

SHORTBREAD:
2 stick butter, cut into small pieces
2 c all-purpose flour
1/3 c splenda/sugar blend
1/2 tsp sea salt
CARAMEL LAYER:
28 oz diabetic sweetened condensed milk
2 Tbsp butter
CHOCOLATE TOPPING:
3/4 lb good-quality milk chocolate

Steps:

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