Ingredients :
FOR THE SANDED BASE
BUTTER: 2250 g (1 cup)
SUGAR 100 g (1/2 cup)
EGG YOLK 1
SALT 1/2 teaspoon
VANILLA ESSENCE 1 teaspoon
ALL-PURPOSE FLOUR 240 g (2 cups)

FOR THE CARAMEL LAYER:
CONDENSED MILK 400 g (1 1/4 cups)
BUTTER 100 g (1/2 cup)
CORN SYRUP 60 ml (1/4 cup)
200 g (1 cup) LIGHT BROWN SUGAR
SALT 1/2 teaspoon

FOR THE CHOCOLATE GANACHE:
DARK CHOCOLATE 250g
HEAVY CREAM 80 ml (1/3 cup)
TO DECORATE :
SEA SALT a pinch

How to make millionaire shortbread:

Step 1
Cream the butter then add the sugar and beat until light and fluffy.

2nd step
Add egg yolk, salt and vanilla, then mix until combined.

Step 3
Add the flour in batches and mix until just combined.

Step 4
Transfer to a cake tin (22x22cm – size of the tin) lined with parchment paper.

Step 5
Press down with your hands in an even layer.

Step 6
Bake the shortbread cookies at 180°C/360°F for about 22 minutes or until the edges are golden brown.

Step 7
For the caramel layer, combine the condensed milk, butter, corn syrup, light brown sugar and salt and whisk until melted and combined.

Step 8
Continue whisking over the heat as the caramel bubbles and darkens to a richer color.

Step 9
Pour over the shortbread base and smooth all the way to the edges, creating a flat layer. Refrigerate for about 10 minutes for the caramel to set.

Step 10
Pour the chocolate and heavy cream into the microwave-safe bowl and transfer to the microwave for 1 minute. Remove the bowl from the microwave and mix well.

Step 11
Pour the chocolate over the caramel and smooth it into an even layer.

Step 12
Sprinkle with salt if desired then refrigerate and cut into pieces. Bars will be easier to cut when it’s cold. Use a large chef’s knife and wipe between slices.

Step 13
Serve and enjoy!