Easy Millionaire's Shortbread

FOR SHORTBREAD

• 2 cup-2 tbsp (244 g) All purpose flour 
• 2 tbsp (16 g) Corn flour/Corn starch
• 12 tbsp (3/4 cup)(170 g) Unsalted butter, softened 
• 1/2 cup (100 g) granulated sugar 
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1-2 tsp Milk

FOR THICK CARAMEL SAUCE

• 1 1/4 cup granulated sugar
• 1/4 cup + 1 tbsp water
• 1/4 tsp salt
• 1/2 tsp vanilla extract 
• 6 tbsp (85 g) unsalted butter, softened 
• 3/4 cup warm heavy cream

FOR CHOCOLATE LAYER

• 200 g (about one cup) dark chocolate, 54%
• 2 tsp coconut oil

FOR SHORTBREAD BASE

1. Lightly grease an 8” or 9” square baking pan with butter, line with parchment paper leaving it to overhang on all sides. Lightly grease the parchment paper with butter, set it aside. Preheat fan oven to 155C/311F (for conventional oven, 175C/347F).
2. Beat the softened butter and sugar together at medium speed for 2-3 minutes or until light and fluffy. Scrape down the sides of the bowl.
3. Add vanilla extract and beat again. Sift in the flour, cornflour, and salt then continue to beat on low until it forms a dough. The dough will be crumbly, but not dry. Just add 1-2 tsp of milk to help the dough to come together.
4. Transfer the dough into the prepared baking pan, press the dough evenly into the pan by using clean fingers. Poke the top of the dough with a fork.
5. Bake for 20-25 minutes or until the top is light golden brown and firm to touch. Remove from the oven, set aside to cool completely. You can keep it in the fridge to speed up the process (for 30 minutes).

FOR CARAMEL LAYER

1. Put the sugar into a deep heavy-bottom saucepan. Pour water over it, then let it sit at least for 1-2 minutes before cooking as it helps the sugar to dissolve.
2. Cook over low heat until sugar is dissolved (don’t stir)
3. Use a wet pastry brush to gently wipe any sugar crystals off the side of the pan to prevent crystallisation.
4. Once all sugar is dissolved, put a lid on your saucepan and cover the pot with a lid for 3-5 minutes or until the sugar starts to change its colour. This helps to dissolve the sugar crystals on the side of the pan (This step prevents your caramel from crystallisation).
5. When the sugar starts bubbling, Increase the heat to medium and continue to cook. A glass lid is excellent because you can see the development of your caramel, just take a peek after every minute and keep peeking shortly thereafter (don’t stir, instead gently swirl the pan occasionally.
6. When the sugar starts to change its colour (amber), you can take the lid off completely.
7. Let syrup boil at medium heat until it turns into a deep amber colour with a few wisps of smoke (don’t stir, gently swirl your pan occasionally) then Immediately remove the pan from heat.
8. Carefully add the warm double cream and whisk carefully as the mixture will bubble up and can splutter, add butter, vanilla extract and salt. Stir until smooth.
9. Put it back on low heat for 30 sec. Keep stirring until caramel is smooth (approx. time for the entire process is 10-15 minutes)
10. You can pass the caramel through a strainer to remove any lumps of sugar. 

FOR CHOCOLATE LAYER

1. Break up the dark chocolate into cubes or very small pieces and place in a heat-safe bowl. Add coconut oil.
2. Place that bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl.
3. Stir it constantly and gently until it’s smooth. 

ASSEMBLING

1. Make shortbread. Pour the caramel over the cool shortbread, slightly tilt the pan to spread the caramel layer evenly on the shortbread. Let it cool in the fridge for at least 3-4 hrs as caramel takes time to set completely. It is better to cool it overnight as I did.
2. Pour the melted chocolate over the caramel layer and spread evenly by slightly tilting the pan. Let it cool in the fridge before cutting into bars for at least 30 minutes.
3. Lift the bar out of the pan using parchment paper overhangs.
4. Use a sharp and HOT knife for cutting! To make a perfect cut and to avoid cracks in the chocolate layer while cutting, always use a sharp and hot knife (you can heat the knife directly on the stove). First you will cut the dark chocolate layer only with a hot knife then make again a deep cut. Don’t try to make a deep cut in the first attempt as it will crack the chocolate layer. Repeat the same before cutting each slice.
5. Millionaire bar should be chilled before cutting into squares.

NOTES

1. These bars are best served when chilled by which I mean straight from the fridge because this homemade caramel softens at room temperature.
2. These bars are dangerously delicious and would not last long but leftovers can be stored in the fridge for up to 4-5 days if you keep them in an airtight container.