The Kitchn: This new spin on a classic British dessert is seriously sweet
By Meghan Splawn
on
For the crust:
10 ounces shortbread cookies, such as Lorna Doone
8 tablespoons (1 stick) unsalted butter, melted and cooled
For the toffee filling:
8 tablespoons (1 stick) unsalted butter
3/4 cup packed dark brown sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
For the topping:
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