Millionaire’s shortbread: sweet and delicious squares to make at home!

Shortbread crust:
225g (1 cup) of butter
100g (1/2 cup) of sugar
1 egg yolk
1/2 tsp salt
1 tsp of vanilla essence
240g (2 cups) of all-purpose flour

400g (1 1/4 cups) of condensed milk
110g (1/2 cup) of butter
60ml (1/4 cup) of corn syrup
200g (1 cup) of light brown sugar
1/2 tsp of salt

Chocolate ganache:
250g of dark chocolate
80ml (1/3 cup) of heavy cream
1 pinch of sea salt to sprinkle on top

1. Cream the butter then add the sugar and beat until light and fluffy. Add the egg yolk, salt, and vanilla, and then mix until combined. Add the flour in a few batches and mix until just combined.
2. Transfer to cake mold (22x22cm – mold size) and press with hands into an even layer then bake at 180°C/360°F for about 22 minutes or until the edges are golden.
3. For the caramel combine the condensed milk, butter, corn syrup, light brown sugar, and salt and whisk until melted and combined. Continue whisking over the heat while the caramel bubbles and darkens to a richer color.
4. Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.
5. 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 it all together well.
6. Pour the chocolate over the caramel and smooth it into an even layer. Sprinkle with salt if desired then chill and cut into pieces.
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