Millionaire's Chocolate Shortbread Bars


For the Shortbread Layer

2 ½ cups shortbread biscuits, crushed

¼ cup butter, melted

For the Caramel Layer

¾ cup dark brown sugar

⅔ cups butter

one (14 Oz.) can condensed milk

1 teaspoon cinnamon

¼ teaspoon vanilla extract

For the Chocolate Layer

1 cup dark chocolate

¼ cup white chocolate

For the Shortbread Layer

With a rolling pin, crush the shortbread cookies in a ziplock bag.

Put cookies into a bowl with melted butter.

Mix them together, then press mixture into a lined, square cake pan, then chill for 10 minutes.

For the Caramel Layer

Gently heat sugar and ⅔ cup of butter in a non stick pan, stirring until melted.

Add milk, cinnamon, vanilla and bring to a boil, stirring continuously until mixture thickens slightly on high heat for 5 minutes.

Pour caramel over the base, then allow it to cool for 20 minutes.

Once cooled, chill 20 minutes or freeze until set — about 1 hour.

For the Chocolate Layer

Melt chocolates in separate bowls, by microwaving in 30 second bursts on high and keep stir until melted.

Pour dark chocolate over caramel, then add spoonfuls of white chocolate on top.

Then, swirl them together until you get a marbled effect.

Put the pan back in the fridge to set for another 30 minutes.

When set, slice into squares and serve. Enjoy!
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