Fudgey Shortbread

Shortbread layer

• 1 1/2 cups all purpose flour 375 mL
• 3/4 cup CANADA® or BENSON'S® Corn Starch 175 mL
• 3/4 cup icing sugar 175 mL
• 1 cup butter, softened 250 mL

Chocolate Fudge layer

• 3 1/3 cups sugar 825 mL
• 1 can (385 mL) NESTLÉ Carnation Evaporated Milk 1
• 1/4 cup butter 50 mL
• 1/2 tsp salt 2 mL
• 4 1/4 cups mini marshmallows (200 g) 1 L + 50 mL
• 3 1/4 cups semi-sweet chocolate chips (580 g) 800 mL
• 1 tsp vanilla extract (or 1 envelope DR. oeTKER Original or Natural Vanilla Sugar) 5 mL
• Edible gold sprinkles (optional)

Shortbread layer

1. Sift together flour, corn starch and icing sugar in a large bowl. Blend in butter. Press firmly and evenly into greased 15" x 10" (39 cm x 27 cm) jelly roll pan. Bake at 300 °F (150 °C) for 25 minutes.

Chocolate Fudge layer

1. Meanwhile, prepare fudge. Combine sugar, evaporated milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat; boil for 5 minutes, stirring constantly. Turn heat off.
2. Add marshmallows and chocolate; stir gently until thoroughly dissolved. Stir in extract. Slowly pour fudge evenly over shortbread layer. Sprinkle with gold sprinkles. Cool, then chill for several hours, or overnight. Cut into 1" (2.5 cm) squares. Store in sealed container at cool temperature.