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Mega-Bucks Shortbread
Mega-Bucks Shortbread
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Enter the Gold Medal Flour Recipe Contest 2010!
Ingredients:
  • 3/4 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup chopped dry-roasted macadamia nuts
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 4 oz dried pineapple, finely chopped (3/4 cup)
  • 1 tablespoon butter
  • 1/4 cup whipping cream
Instructions:
  • Preheat the oven to 350°F. In a medium bowl, cream together 3/4 cup of softened butter and brown sugar until creamy. Mix in flour and salt until a soft dough forms, then stir in nuts. Press the mixture into an ungreased 9-inch square pan. Bake for 25 to 30 minutes until lightly golden brown. Allow to cool for 10 minutes before serving.
  • Place sweetened condensed milk and vanilla baking chips in a medium microwavable bowl. Microwave on High for 1 to 2 minutes, stirring every 30 seconds until the chips are completely melted and the mixture is smooth. Add dried pineapple and stir. Pour the mixture over the shortbread in the pan and refrigerate for about 1 1/2 hours or until set.
  • Place chocolate chips, 1 tablespoon of butter, and whipping cream in a small microwavable bowl. Microwave the mixture uncovered on High for 1 to 2 minutes, stirring every 30 seconds, until the chocolate chips are completely melted. Spread the mixture over the pineapple layer and refrigerate for about 1 hour or until set. Cut into 6 rows by 6 rows to make 36 bars and store covered in the refrigerator.

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