Base
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/4 cup white sugar

Toffee
1/2 cup unsalted butter
1/2 cup white sugar
2 tablespoons light corn syrup
14 oz can of sweetened condensed milk

Chocolate
4 oz semisweet or dark chocolate (roughly chopped)
1/2 teaspoon light corn syrup
1/4 cup unsalted butter

Instructions

1. Base: Sift flour, baking powder, and salt in a small bowl and set aside. In a large bowl, beat butter and sugar until light and fluffy. Then add the flour mixture until just incorporated. Spread into and 8 by 8″ baking ban lined with parchment paper or aluminum foil. Bake at 325F for 15 to 18 minutes or until just starting to brown.

2. Toffee: Mix butter, sugar, corn syrup, and condensed milk in a saucepan over medium-high heat. Stir occasionally, until the butter is melted and the mixture is smooth. Bring to a boil slowly, then reduce heat to low. Stir constantly (keep going!) until the mixture thickens a bit and turns an ambery golden colour. This takes about 15 to 20 minutes. Spread over the shortbread layer and let cool completely. Once cooled, let set in the fridge – overnight is best.

3. Chocolate: Heat butter and corn syrup in a saucepan until melted. Remove from heat, add chocolate, and stir until melted. Immediately pour over the toffee layer. Cool completely and chill for a few hours before cutting into little squares. (Store in the fridge.)

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Recipe from Jenanne!