Name: Easy Millionaire's Shortbread Recipe
Ingredients: 1 cup (226 grams) softened unsalted butter; 1/2 cup (100 grams) granulated sugar; 1/2 tsp salt; 1 tsp vanilla extract; 1 large egg yolk; 2 cups (240 grams) all-purpose flour; 1 cup (220 grams) light brown sugar; 1 (14 oz) can (396 grams) sweetened condensed milk; 1/4 cup (85 grams) light corn syrup; 1/2 tsp salt; 1/2 cup (113 grams) unsalted butter; 1 tsp vanilla extract; 4 oz (113 grams) semisweet chocolate, chopped (or 1/3 cup chocolate chips, 118 grams); 1/3 cup (80 ml) heavy cream; Flaked sea salt

Shortbread Base

Step 1: Pre-heat and prep [00:08]

Pre-heat the oven to 350°F and line a 9x9 inch baking pan with parchment paper.

Step 2: Mix butter, sugar, and salt [00:15]

In a stand mixer, mix 1 cup (226g) of softened, unsalted butter with 1/2 cup (100g) of granulated sugar and 1/2 tsp of salt for about 3 minutes until light and fluffy.

Step 3: Add vanilla and egg yolk [01:52]

Add 1 tsp of vanilla extract and 1 large egg yolk. Mix until combined.

Step 4: Add flour [02:42]

Gradually add 2 cups (240g) of all-purpose flour while mixing on low. Scrap down the bowl and mix until combined.

Step 5: Press into pan [04:17]

Transfer the dough into the prepared pan. Lightly flour your hands and press the dough into an even layer, ensuring no gaps.

Step 6: Bake [05:21]

Bake at 350°F for about 22 minutes or until the edges are a light golden color.

Caramel Filling

Step 7: Combine ingredients [05:41]

In a saucepan, add 1 cup (220g) of light brown sugar, 1 (14oz) can (396g) of sweetened condensed milk, 1/4 cup (85g) of light corn syrup, 1/2 tsp of salt, and 1/2 cup (113g) of unsalted butter cut into 1 tablespoon pieces.

Step 8: Cook [07:05]

Place over medium heat. Stir occasionally for about 3 minutes until butter is melted. Stir constantly for 6 to 10 minutes until the mixture reaches 225°F.

Step 9: Add vanilla and pour [08:14]

Remove from heat, add 1 tsp of vanilla extract, and stir. Immediately pour the hot caramel over the hot baked crust. Smooth towards the edges.

Chocolate Ganache

Step 10: Melt chocolate and cream [09:30]

Chop 4 oz (113g) of semisweet chocolate. Place in a microwave-safe bowl with 1/3 cup (80ml) of heavy cream. Microwave in 20-second bursts, stirring until smooth.

Step 11: Top and chill [10:43]

Pour the ganache over the cooled caramel layer. Smooth the surface. Sprinkle with flaked sea salt if desired. Chill in the fridge for 2 hours until set.