The Farmer Family Cookbook

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Jenny entered these cookies in the 2015 Farmer Family Reunion Cookie Contest...and won! The uncles have a terrible job each year, sampling and judging all the cookies at the reunions. It's a tough job but they do it without complaint!

Ingredients

Shortbread Layer:

• 20.0333333333333 cups flour
• 20.0333333333333 tsp baking powder
• .250.00416666666667 tsp salt
• 10.0166666666667 cup butter, softened
• .50.00833333333333 cup sugar

Caramel Layer:

• 10.0166666666667 cup butter, cut into pieces
• 10.0166666666667 cup sugar
• 40.0666666666667 tbsp light corn syrup
• 20.0333333333333 (14 oz) cans sweetened condensed milk

Chocolate Layer:

• 10.0166666666667 cup milk chocolate chips
• 10.0166666666667 tsp light corn syrup
• .50.00833333333333 cup butter, cut into pieces

Steps

Shortbread:

1. Line a 9" x 13" baking dish with parchment paper. Spray the sides of the pan/paper to help avoid the caramel from sticking. In a medium bowl cream together the butter and sugar until smooth. Add dry ingredients and mix well. Press the dough into the to make an even layer. Bake about 18 minutes or until lightly golden. If the crust puffs up while baking, gently press down. Allow the shortbread to cool completely.

Caramel:

1. Combine butter, sugar, corn syrup, and sweetened condensed milk into a large saucepan over medium heat. Stir to melt butter. Increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, stirring CONSTANTLY. This will scorch easily. The mixture will thicken and darken as it cooks. It will take about 20-25 minutes to reach 230-240 degrees or a soft ball stage of a candy thermometer. Pour and smooth mixture over the cooled shortbread. Allow to cool completely and set.

Chocolate:

1. Combine chocolate chips, corn syrup, and butter into a pan (double boiler is great). Heat, stirring often until chocolate is melted and the mixture is smooth. Spread over the cooled caramel layer with an offset spatula to smooth the top. Allow to cool and chill until ready to slice and serve.
2. Store bars in the refrigerator. They can be made days in advance and stored in airtight containers or wrapped well in plastic wrap. If you 1 1/2 times the recipe, you can fill a 11" x 15" pan.