Millionaire’s Shortbread

For the Shortbread

1. Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
3. Add the egg yolk and vanilla extract and mix until combined.
4. Gradually add the flour and salt and mix on low speed until a soft dough forms.
5. Press the dough evenly into the prepared pan using your hands or an offset spatula.
6. Bake for 20–22 minutes or until the edges are lightly golden. Let the shortbread cool completely in the pan.

For the Caramel

1. In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, corn syrup, and salt. Stir constantly until the butter melts and the mixture is smooth.
2. Bring the mixture to a gentle boil, then reduce the heat to low. Continue stirring constantly for about 10 minutes, or until the caramel thickens and turns a deep golden color. It should reach 225–230°F on a candy thermometer.
3. Remove from the heat and stir in the vanilla extract.
4. Immediately pour the caramel over the cooled shortbread and spread it into an even layer. Refrigerate for 10–15 minutes until set.

For the Chocolate Ganache

1. Add the chocolate chips to a medium heatproof bowl.
2. In a microwave-safe bowl, heat the heavy cream until steaming but not boiling. Pour the hot cream over the chocolate chips.
3. Let sit for 2 minutes, then stir until smooth and glossy.
4. Pour the ganache over the caramel layer and spread evenly with an offset spatula.
5. Sprinkle with flaky salt and refrigerate the bars for 1–2 hours, or until the ganache is set.
6. Once fully set, lift the bars out of the pan. Use a sharp knife to slice into squares or rectangles. Enjoy!