Rich three-layer bars with a buttery shortbread crust, thick homemade caramel, and a smooth chocolate topping finished with flaky sea salt.
1 cup unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
¼ teaspoon salt
1 can (14 oz) sweetened condensed milk
½ cup unsalted butter
½ cup light brown sugar, packed
2 tablespoons light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
8 ounces milk or semi-sweet chocolate, chopped
1 tablespoon unsalted butter
½ teaspoon flaky sea salt
Heat the oven to 350°F. Line a 9×9-inch pan with parchment, leaving overhang.
Beat the butter and sugar until creamy. Mix in the flour and salt until a soft dough forms. Press evenly into the pan and prick all over with a fork.
Bake 22 to 25 minutes until lightly golden at the edges. Cool while you make the caramel.
In a heavy saucepan over medium-low heat, melt the butter, brown sugar, corn syrup, condensed milk, and salt. Bring to a gentle boil, stirring constantly, and cook 8 to 10 minutes until thick and golden. Stir in vanilla.
Pour over the shortbread and spread evenly. Chill 1 hour until firm.
Melt the chocolate with the butter until smooth. Spread over the caramel and sprinkle with flaky sea salt.
Chill 1 hour, let stand 10 minutes, then cut into 16 squares with a hot, dry knife.
Use sweetened condensed milk for the caramel.
Stir the caramel constantly.
Chill between layers.
Cut with a hot, dry knife.
Find it online: https://recipeshots.com/millionaire-shortbread/