I’m a terrible person…blogs are meant to be updated, not ignored.
Shortbread crust, caramel filling, chocolate top. Good as they are, even better frozen. Is that enough of an apology?
Here’s what’s been going on with me the last few weeks.
1. Christmas came and went in a flurry of baking, baby making and visiting family. Some of the baby making done WHILE visiting family. Too much info? GOOD.
2. Got an awesome looking positive OPK the day we came home from our visits, which meant…our timing was perfect, enough said.
3. Started back on my low-carb/sugar-free diet in order to combat the belly I’d gained while snacking on Christmas treats. And also to prepare for the CRUISE we’re leaving on in a week!
4. Began the most wicked of Two-Week-Wait symptoms ever: nausea, dizziness, bloating, cramping and peeing every ten minutes. Not kidding. The girls at work were placing bets on my total number of trips to the washroom in a day.
So that’s my life, I’m anxiously waiting until I can POAS (pee on a stick) and see what the result is. This is month 11, and I’d love a New Years baby.
Funny story, before I share the recipe.
Woke up this morning, 9DPO, knowing that it was WAY too early to test. But, I got up anyways, peed on a stick, and set the timer for 10 minutes. I set about my day, trying not to sit there and stare at that damn urine-soaked stick of doom. The timer buzzed, I flailed around a bit and ran upstairs, expecting to see SOMETHING…a positive, a negative, I didn’t really have any expectations.
What I saw instead was ERROR. Basically, a “Shut up, you ridiculous girl, WHY are you testing SO early, when you obviously KNOW better?” Yes, that’s what my test told me. So I did what it said. I’m taking the error as a big fat sign to hold my horses (and pee) until I’m a little bit further along in this cycle.
Without further ado, here’s the recipe. Go make these and eat them. It’ll make me feel better about being sugar free, I PROMISE.
Millionaire BarsShortbread Base:
3/4 cup unsalted butter
1/4 cup white sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt
In the bowl of a mixer, beat together the butter and sugar until light and fluffy. Add the vanilla and salt, mix until thoroughly combined. Slowly add the flour, beating until mixed. Press into the bottom of a lined and greased 9×9 pan. Bake at 350 for about 15 minutes, or until set and lightly browned.
1 cup butter
1/2 cup white sugar
4 tbsp corn syrup
1 can sweetened condensed milk
Combine these four ingredients in a saucepan over medium heat. Cook until thoroughly blended and melted. Bring to a boil, and let boil for 5-7 minutes, until caramel is golden and thick. Let cool for about 10minutes. Don’t eat too much out of the pan, or else you won’t have enough left for the recipe. Pour over cooled shortbread crust.
1 1/2 cups chocolate chips or semisweet baking chocolate
2 tbsp butter
Melt chocolate and butter together in the microwave. I’m lazy, that’s how it goes. Pour over the top of the caramel. Refrigerate until the chocolate sets. Cut into squares, the bigger the better. Freeze, or eat immediately. SO GOOD.