Millionaire's Shortbread

Ingredients

Crust

• 1 cup all purpose flour, spooned into measuring cup and leveled-off
• 1/4 cup dark brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 Tablespoon ice water
• 1 large egg yolk

Caramel Layer

• 1 (14-oz) can sweetened condensed milk
• 1/2 cup dark brown sugar
• 6 Tablespoons butter
• 2 Tablespoons golden syrup or dark corn syrup
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon pinch salt
• *You will need a candy thermometer for this.

Chocolate Layer

• 6 ounces semi-sweet chocolate,best quality, broken into small pieces
• 3 Tablespoons heavy cream

Directions

Crust

1. Preheat the oven to 350F. Line a 9-inch square pan with aluminum foil.
2. Push the foil into the corners and up the sides of the pan, leaving an overhang which will help removal from the pan. Grease the foil with butter.
3. Using a food processor, combine the flour, brown sugar, cornstarch and salt.
4. Pulse and process until well combined and no lumps remain.
5. Add the butter and pulse until a coarse meal forms.
6. Add the ice water and the egg yolk. Pulse and blend until moist clumps form.
7. Remove the dough and press into the prepared pan with your fingers.
8. Make an even layer going right into the corners.
9. Use a fork to pierce the dough all over.
10. Place into the preheated oven and bake for 20 minutes until golden brown.
11. Remove from the oven and set on a rack.

Caramel Layer

1. While the bottom is baking make the caramel layer.
2. Use a wooden spoon to mix the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil.
3. Attach the candy thermometer to the side of the pan.
4. Boil gently, stirring constantly, for about 6 minutes, until the caramel is thick and the temperature reads 225F.
5. Pour the caramel over the warm crust.
6. Let sit for about 15 minutes to cool and let the caramel set.

Chocolate Layer

1. Place the chocolate and cream in a heat safe bowl.
2. Microwave in 20 second intervals.
3. Stirring between interval until the chocolate is about 75% melted.
4. Remove from microwave.
5. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth.
6. If id did not melt all the way, just place the chocolate back in the microwave and continue with the 20 second heating intervals.
7. Be careful not to overheat or the chocolate mixture will curdle and be unusable.
8. Pour and spread the chocolate over the caramel layer.
9. Cover the pan with plastic wrap and place into the refrigerator.
10. Chill at least one hour before cutting. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Pull back the aluminum foil.
11. Use a very sharp knife to cut into small squares.
12. This is a very sweet dessert, so small squares are best.
13. Store in a container with a lid in the refrigerator until ready to serve.
14. Shortbread is always a bit crumbly. That is it's nature.