Millionaire’s shortbread consists of a crisp shortbread base, chewy homemade caramel filling, and thick chocolate ganache top. It’s a decadently rich treat that lives up to every penny of its name!

Recipe: https://sugarspunrun.com/millionaires...

Ingredients
Shortbread Crust
1 cup unsalted butter, softened (226g)
⅓ cup sugar (70g)
⅓ cup light brown sugar, packed (70g)
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour (260g)
Caramel
2 14-oz cans sweetened condensed milk (792g)
14 Tablespoons unsalted butter cut into Tablespoon-sized pieces (198g)
1 cup light brown sugar packed (200g)
⅓ cup light corn syrup (80ml)
¾ teaspoon salt
1 teaspoon vanilla extract
Chocolate Ganache
2 cups semisweet chocolate chips (340g)
½ cup heavy cream (120ml)
sea salt for sprinkling

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Instructions
00:00 Introduction
00:24 Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
00:30 Using an electric mixer, beat butter until well creamed.
00:50 Add sugars and beat until light and fluffy, about 30 seconds.
01:13 Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
02:00 Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running. Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
03:12 Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
04:41 Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
Allow to cool while you prepare your caramel topping.
Caramel
04:53 Combine condensed milk, butter, brown sugar, corn syrup, and salt in a medium-sized saucepan over medium heat.
05:52 Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
06:42 Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir). If using a candy thermometer, the caramel should reach 225F (107C).
07:25 Remove from heat and immediately stir in the vanilla extract.
07:40 Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
07:58 Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.
Chocolate Topping
08:10 Combine chocolate chips and heavy cream in a small saucepan over low heat.
08:30 Stir frequently until chocolate is melted and mixture is smooth.
08:35 Remove from heat and allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes/until chocolate begins to set and then sprinkle with sea salt.
09:15 Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

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