Millionaire shortbread bars

Here’s what you’ll need:

Shortbread Crust:

• 2 cups all-purpose flour (240g)
• 1 cup unsalted butter, at room temperature (226g)
• 1/2 cup packed granulated sugar (100g)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
• 1 cup packed light brown sugar (200g)
• 1/4 cup light or dark Golden syrup or corn syrup (60ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups semisweet chocolate chips
• 1/3 cup heavy cream (80ml)
• A pinch of sea salt for sprinkling on top

Instructions:

1. Preheat your oven to 350F and line a 9×9 inch baking dish with parchment paper or foil.
2. Start by creaming the butter in a bowl. Then add the sugar, salt, and beat until the mixture becomes light and fluffy. Mix in the vanilla extract and egg yolk until well combined. Gradually add the flour in batches, mixing until just combined.
3. Transfer the dough to the prepared pan and press it into an even layer. Bake in the preheated oven for about 22 minutes, or until the edges turn golden.
4. While the base is baking, prepare the caramel. In a saucepan, combine the butter, brown sugar, salt, vanilla extract, sweetened condensed milk, and either golden syrup or corn syrup. Heat over medium heat, whisking until everything is melted and combined. Continue whisking as the caramel bubbles and darkens to a richer color. If you have a candy thermometer, it should reach 225F. The caramel will thicken and pull away from the edges, which takes about 5-6 minutes. This is an indication that the caramel is ready.
5. Pour the caramel onto the baked shortbread base, spreading it evenly to the edges to create a flat layer. Chill the pan for approximately 10 minutes to allow the caramel to set.
6. Chop the chocolate and melt it with the heavy cream using a double boiler or by microwaving it in 2-3 20-second bursts, stirring in between. Once melted, pour the chocolate over the caramel layer, smoothing it into an even layer. If desired, sprinkle a pinch of sea salt on top for added flavor. Chill the pan until the chocolate is set, then cut into pieces and enjoy!