Millionaire's Shortbread

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This is Outstanding! I have learned a trick to making this much easier for me; put the condensed milk (left in the can into a very large pot, add water and let it simmer on the stove (make sure you don't run out of water for about one hour. Turn off the pan and leave the milk in the pan for about 30 minutes to cool and it's always perfect never burned. Sometime I do this a few day in advanced and just leave it in the can until I'm ready to use. Never fails!

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I made this the way it was written, it was good but maybe next time I'll use La Lachura like another reviewer suggested. I love shortbread, but my bf said it was too crunchy/hard. The caramel turned out fine but had a wierd taste, I used reduced fat sweet cond. milk. It's worth a try!

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The shortbread for this recipe is not right - too dry and NO SALT - who ever heard of that? I made it according to the recipe the first time and the shortbread layer is not right. Someone else already said there is no need to roll it out -just pat it in the pan. I also will add a teaspoon of water and a pinch of salt.

The caramel recipe did not work. I will research and do differently.

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Very easy recipe. I made just half of the recipe. It did look just like the one on the show. However, it was too sweet. The shortbread did not taste like it should. I much prefer Ina's recipe for shortbread.

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I used to buy a cookie just like this from a local baker in my town. These are exceptional and easy to make! Tastes just as good, but I get the credit.

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I make these once a year during the holidays due to the extreme calorie content. People love them and they're so worth the effort.

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I have made caramel many times but tried this four times before giving up. The shortbread is amazing and very tender though.

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These were so simple yet delicious...

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I also had problems with the caramel layer and ruined my first batch of this recipe. The sugar never melted. At first I thought it was because of the non-stick surface, but I've since read that thats not the case. It could have been the humidity, but nevertheless I decided that making this type of caramel was too much trouble and too many factors could ruin it, so researched Millionaire Shortbread on the web. Many bakers use sweetened condensed milk as a base for the caramel (which i love so I took the parts of Gale's recipe as she as an amazing baker, and substituted a combination of butter, dark corn syrup, sweetened condensed milk, and vanilla for the caramel layer.
What I end up with: a fabulous layered dessert that my husband and coworkers DEMAND from me when they have a chocolate caramel craving. It doesn't dissapoint. Plus the shortbread recipe is great by itself as I found out the one time I tried (and failed at Gale's caramel.
Tip: instead of rolling out, just put the dough into the pan and press it evenly. I've tried it both ways and can't tell the difference.

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yum