For the dough:
16 tablespoons unsalted butter, at room temperature, (2 sticks)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour
For the filling:
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup packed dark brown sugar
1 (14 ounce) can sweetened condensed milk
Directions:
1. Position a rack on the lowest level of the oven; preheat to 350
degrees. Line the bottom and sides of a 9-by-13-inch baking pan with
nonstick foil.
2. For the dough: Combine the 16 tablespoons of butter, the sugar and
salt in the bowl of a stand mixer or hand-held electric mixer. Beat on
medium speed for 2 to 3 minutes, until the mixture is soft and light.
Add the vanilla extract and mix to incorporate.
3. Reduce
the speed to low, then gradually add 2 1/4 cups of the flour and beat
until well incorporated to form a smooth dough. Use a spatula to scrape
down the bowl and paddle.
4. Remove the bowl from the
mixer; transfer three-quarters of the dough into the prepared pan. Use
the palm of your hand to press the dough down lightly and evenly. Chill
the dough-lined pan while you make the topping: Work the remaining 1/4
cup flour into the remaining dough with your fingertips so that it forms
small crumbs. Set aside at room temperature.
5. For the
filling: Combine the butter, corn syrup, brown sugar and condensed milk
in a medium saucepan over medium heat, stirring occasionally. Allow the
mixture to boil gently, stirring often, for about 10 minutes, until the
mixture starts to thicken and darken slightly. Pour into a
stainless-steel bowl to cool for 5 minutes.
6. To assemble:
Pour the cooled filling on top of the chilled dough, then scatter the
crumb mixture evenly over the top. Bake for about 30 minutes, until the
filling bubbles gently and is a deep caramel color and the dough and
crumb topping are baked through.
7. Cool in the pan on a
wire rack for 15 to 20 minutes, until lukewarm. Use the foil
to lift the slab of baked dough out of the pan and onto a cutting board
before it has cooled completely. Cut the slab into roughly 2-inch
squares.
Recipe adapted from Nick Malgieri