Millionaire’s Shortbread 🍫✨ Rich, buttery, and decadent. These triple-layer bars have a soft yet sturdy shortbread base, a perfectly sliceable caramel, and a smooth chocolate topping that sets just right. One bite and you’ll understand the nickname! —Ingredients— Shortbread Crust • 12 Tbsp (170g) unsalted butter, room temp • ½ cup (100g) granulated sugar • 1⅓ cups (167g) all-purpose flour • 2 Tbsp cornstarch • 1 tsp vanilla extract • ¼ tsp salt Caramel Layer • 1 (14-oz) can sweetened condensed milk • ⅔ cup (133g) brown sugar • 8 Tbsp (113g) unsalted butter, cubed • ¼ cup (85g) light corn syrup or Golden Syrup • ½ tsp vanilla extract • ¼ tsp salt Chocolate Topping • 6 oz (170g) semi-sweet chocolate, chopped • 4 Tbsp (56g) unsalted butter • Sea salt, optional ⸻ —Method— 1. Preheat oven to 350°F (177°C). Line an 8-inch square metal pan with parchment, leaving overhang on two sides. 2. Crust: Beat butter and sugar until light and creamy, about 3 minutes. Add flour, cornstarch, vanilla, and salt; mix on low until dough comes together. Press evenly into pan. 3. Bake 20–23 minutes, until edges are lightly golden. Cool slightly. 4. Caramel: In a saucepan, combine condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, whisking, until boiling and pulling away from the sides. Heat to 225°F (107°C), about 5–7 minutes. Remove from heat; whisk in vanilla and salt. 5. Pour caramel over crust. Refrigerate 1 hour, uncovered, until set. 6. Chocolate: Melt chocolate and butter until smooth. Spread over caramel, tap pan to smooth, and sprinkle with flaky salt if using. Chill at least 1 hour. 7. Lift out using parchment, slice into squares (wipe knife between cuts for clean edges). Storage: Keep covered at room temp up to 2 days, or refrigerate up to 1 week. #millionaireshortbread #caramel #holidayrecipes #bakingszn #cookiebox - @misshoneyscottage_