White Millionaire Shortbread Bars

Caramel cakes – These are white chocolate millionaires shortbreads – super sweet but so yummy!

Hazelnuts-Raisins White Millionaire Shortbread Bars

Yield: 16 bars
Cook Time: 45 minutes
Total Time: 2 hours

Ingredients:
For Shortbread:

• 1/3 cup unsalted butter, room temperature
  
• 1/3 cup granulated sugar
  
• 1/2 teaspoon vanilla
  
• 1 cup all-purpose flour
  
• 1/4 teaspoon salt
  
• 1 tablespoon whole milk

For Hazelnuts-Raisins Butter Caramel:

• 7 oz. caramel bits or soft caramel candies, unwrapped
  
• 2 tablespoons whole milk
  
• 2 tablespoons sweetened condensed milk
  
• 1/2 cup hazelnuts
  
• 1/2 cup raisins

For White Chocolate Ganache:

• 5 ounces white chocolate, finely chopped
  
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
2. In a mixing bowl, beat together butter and sugar until light and fluffy, 2 to 3 minutes. Add vanilla and salt and mix until combined. Mix until flour until incorporated; mixture will appear slightly crumbly. Add milk and mix until dough comes together. Press into prepared pan in a thin even layer, then prick all over the surface with a fork or a skewer. Bake for 18 to 22 minutes or until edges are lightly golden. Remove from oven and set on a wire rack to cool.
3. Meanwhile, unwrap caramel candies and place in a small saucepan set over medium heat. Add milk and sweetened condensed milk and stir until completely melted. Remove from heat and put aside.
4. Sprinkle hazelnuts and raisins over cooled shortbread, then pour hot caramel mixture over top, spreading to the edges and corners if necessary. Refrigerate until set, at least 30 minutes.
5. Place chopped chocolate in a bowl. Heat cream in a small saucepan set over low heat until it just begins to bubble and remove from heat. Pour over chopped chocolate; let sit for 30 seconds and then gently whisk until smooth. Pour over caramel layer, spreading into a smooth layer with an offset spatula.
   Chill until set, at least 30 minutes.
6. Using parchment paper, carefully lift the entire bar out of the baking pan. Cut into 2-inch squares. Squares will keep, refrigerated in an airtight container or or wrapped in aluminum foil, for up to 3 days.