SHORTBREAD
1 Pound unsalted butter
1 Cup plus 2 TBS sugar
5 Cups flour.
Mix butter, sugar and flour. Roll into a cookie sheet and bake at 250 for 45-50 minutes.
TOFFEE TOPPING
Melt 2 sticks of butter in pan.
Add 5/8 Cup sugar
1/4 Corn syrup
1 can sweetened condensed milk
Bring mixture to boil over medium-high heat, stirring constantly with wooden spoon. Cook for 5 minutes. Quickly pour over cooled shortbread, spreading evenly with spatula. Cool.
CHOCOLATE TOPPING:
In separate pans melt 4 Cups chocolate melting disks and 1/2 cup white chocolate melting disks. Spread chocolate evenly over toffee. With spoon flick white chocolate over dark layer.
1 Pound unsalted butter
1 Cup plus 2 TBS sugar
5 Cups flour.
Mix butter, sugar and flour. Roll into a cookie sheet and bake at 250 for 45-50 minutes.
TOFFEE TOPPING
Melt 2 sticks of butter in pan.
Add 5/8 Cup sugar
1/4 Corn syrup
1 can sweetened condensed milk
Bring mixture to boil over medium-high heat, stirring constantly with wooden spoon. Cook for 5 minutes. Quickly pour over cooled shortbread, spreading evenly with spatula. Cool.
CHOCOLATE TOPPING:
In separate pans melt 4 Cups chocolate melting disks and 1/2 cup white chocolate melting disks. Spread chocolate evenly over toffee. With spoon flick white chocolate over dark layer.
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