Millionaire's Shortbread

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this recipe was fabulous and received rave reviews at the party. no one could get enough and said that i shouldn't change a thing, and some requested extra to take home!!! very rich. the last few comments/reviews about sugar in the caramel are confusing because my recipe says butter - DO NOT ADD SUGAR TO THE CARAMEL - sweetened condensed milk has sugar. the only change in the recipe for me was that the caramel took about 1/2 hour to get to a very light brown, i did not wait for amber as i felt that was long enough and it turned out delicious in the bars. this was a make again and again.

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I love the concept of this show! My daughter, who does not cook, and I made these shortbreads for a dinner with my Mom. They did take longer than expected, but, boy were they worth it! Daughter made the caramel, had no problems with it getting too hard - maybe she didn't cook it as long as others did, she is rather impatient! I would definately make them again, perhaps with some nuts sprinkled on top.

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After reading all the comments about problems with the caramel, I just bought a can of dulce de leche at a gourmet market. This was okay, but will probably not make again..nothing special.

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I want to make this, but I think there is a mistake in the recipe. For the carmel layer, it does not have sugar listed as an ingredient, but the directions say to put sugar into the condensed milk. Is this just a typo? after reading the reviews, I think i'm just not going to add sugar to the milk. We'll see how it comes out!

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I also cooked this until it was amber colored and it was so hard we could not cut it. Am I mistaken to what amber is, I was thinking it was a orangy brown. I want to try this again, but will someone please post what the color should be. Thank, Laurie

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I too had trouble with the caramel being so hard I couldn't cut it. In fact, it broke the tip of my knife! What went wrong, Claire? I cooked the condensed milk to a nice amber color, but had a very difficult time spreading it. And after refrigeration, it was harder still. How did Claire take it right out of the refrigerator and cut it so easily and bite right into it? I'm thinking there is a step missing from the recipe...

On the plus side, the shortbread is very good and was a hit with my family, as was the chocolate layer.

I would make this again if Claire can suggest a way to make the caramel softer.

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I really wanted to make this recipe and I was disappointed. As others have said, the caramel took about 40 minutes. I cooled the shortbread completely, added the caramel which set up very quickly and became rock hard. The next morning I added the chocolate, let it set up in the fridge, and then tried to cut it. It was next to IMPOSSIBLE to cut, but I did it. The caramel and chocolate separated from the shortbread on most pieces. It was very hard to eat as the caramel was so hard and chewy. Even my kids did not like it. I'll try Gayle Gand's recipe next time.

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Thanks, Claire, for giving me the confidence to try this recipe. You made it look easy and yummy. I'm a novice, and I don't think I had a heavy enough pan (or the patience to cook the carmel layer to the color you did, but my result was tasty just the same. I used a 9x13 pan, and melted the chocolate in the microwave. I cut the rich shortbread into small bars, serving half at one event, half at another. It was a hit at both. I'll be tuning in again!

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I tuned in last week to this show's apparently first episode, and loved it! I couldn't wait to make these for my Easter gathering. The milk did take about 40 minutes to get the color I wanted. You have to be VERY careful and stir constantly or it will burn.
Layering was a breeze. I added chopped pecans inbetween the caramel and chocolate layer. It's now setting up in the fridge, as directed. I made it in a 9x13x2 inch pan. Can't wait to taste it!

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I ran out and made this recipe the next day because it looked so fast and easy. It was easy, but fast it was not. It takes about 45 minutes to get the color you need on the milk, so take your time and with all the cooling of the crust and then the caramel,,,,well lets say it went on for a while. My guests liked it though, so i guess it was a good thing.