That's pretty much the only way to describe these delicious Millionaire's Shortbread cookies. They're sweet and rich and melt in your mouth. Everything you could want in a dessert. Well, everything but magically subtracting calories. But, I can live without that.
I took these from one of my favorite dessert cookbooks -- Baking for All Occasions, so I can't really share the recipe. But, I'll let you follow along with pictures :)
You start with a buttery shortbread crust. All good recipes should start with a cookie crust. You just can't go wrong there! The best part about using shortbread for the crust is it can't fall apart. The first time I ever tried to make shortbread cookies, the dough fell apart every time I tried to shape it. For this crust, you just press it into the pan and *presto*, it comes out perfectly.
While the crust cools, it's time to make the filling. Dulce de leche. And by that, I mean sweetened condensed milk with sugar and butter, boiled until it thickens. Incredible!
Spoon the filling on to the shortbread crust and spread into an even layer.
Once the filling has cooled, it's time to add the chocolate. I love the rich and velvety texture of melted chocolate. And the aroma that fills my house while I'm melting it. And, of course, the fact that I can never scrape it all out of the bowl with my spatula, which means I'm forced to eat a little chocolate every time.
The chocolate will set into a shiny (and wonderfully rich) layer. See, the foil reflect off of it! (Side note -- I lined the pan with foil to make it easy to lift the bars out later.)
And you're done!
See the three delicious layers? These were gone in no time!
