Protestant Cake (Really A Bar Cookie)
Submitted by themuffinmaker on September 14, 2006 at 10:14 pm

DESCRIPTION
Protestant Cake ( really a Bar Cookie)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is a very rich treat. The recipe says that this serves 24 but pieces this large would send you into sugar shock.... consider making the servings smaller.

16 tbsp (2 sticks) Butter
2/3 cup Superfine Granulated Sugar
2 1/2 cups Self-Rising Flour

16 tbsp (2 sticks) Butter
7 oz (1 cup) Granulated Sugar
5 tbsp Corn Syrup
16 oz Sweetened Condensed Milk

8 oz Dark or Milk Chocolate (approx.)

1 Make the shortcake base by rubbing the butter into the sugar and flour. Work until it comes together in a ball. Alternatively, blend the three ingredients in a food processor until the mixture comes together.
2 Roll the mixture out evenly and place in a lightly greased roll pan, 10 x 15 inches.
3 Prick the base gently with a fork. Place in a preheated oven at 350° for 15 to 20 minutes until golden

1 Melt the butter, over a low heat, in a heavy bottomed saucepan. Add the sugar, the corn syrup and lastly the condensed milk, stirring after each addition. Stir continuously for about 20 minutes over a low heat as the toffee forms. When the toffee if a golden brown color, test by placing a drop into a bowl of cold water. A firm ball of toffee indicated that it will make a firm toffee when set. A soft ball of toffee indicates a soft toffee. Pour the toffee mixture over the base, spreading evenly. Allow to cool.

1 Melt the chocolate slowly in a bowl over hot water anbd spread evenly over the toffee. Decorate immediately by drawing squiggly lines with the tines of a a fork. Cut into squares when the chocolate is firm.