Steps: |
| -Preheat the oven to 350 degrees and grease a 9 x 13-inch baking pan with butter. |
| -With a mixer, cream the 3/4 cup butter and sugar until fluffy. Add the vanilla and beat another 30 seconds. |
| -Add the flour and salt, and beat until a dough forms. |
| -Turn the dough onto a floured work surface and knead it 5 to 10 times to bring the dough together; smooth it out. |
| -Re-flour your work surface. With a rolling pin, roll the dough out to fit the baking pan. |
| -To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. |
| -Press the thoroughly into the pan with your fingers. |
| -Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 10 minutes. |
| -After 10 minutes, rotate the pan to ensure even cooking. |
| -Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan on top of a wire rack. |
| -Pour the condensed milk in a metal bowl and set it on top of a hot water bath in a medium saucepan. |
| -Bring the water to a boil and then turn down to low. Cover the bowl and cook for a total of an hour. |
| -Stir occasionally while it is turning to caramel. Once it has turned a deep caramel color, remove from the heat and beat until smooth. |
| -Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly. |
| -Melt the chocolate and teaspoon of butter in the same set up you used for the caramel. |
| -Pour the chocolate over the cooled caramel, and spread quickly with the back of a spatula or spoon to cover the entire surface. |
| -Let cool in the pan completely. With a heavy knife, cut into bars before you refrigerate. |
| -Refrigerate to set the chocolate completely. |
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