Caramel Shortbread (Millionaire Shortbread)

Method

1. 1
   Preheat the oven to 175°C (350°F) and line a 20x20 cm (8x8 inch) pan with parchment paper.
2. 2
   Cream together the butter and caster sugar until smooth and fluffy. Mix in the flour, egg yolk and salt until a soft dough forms.
3. 3
   Press the dough evenly into the pan and bake for 20–25 minutes, until lightly golden. Let cool completely.
4. 4
   In a saucepan over medium-low heat, combine the butter, brown sugar, condensed milk, molasses, and salt.
5. 5
   Stir continuously until all ingredients have melted and fully combined.
6. 6
   Increase the heat to medium and continue stirring constantly for 10 minutes, until the caramel becomes thick and golden brown.
7. 7
   Pour over the cooled shortbread and spread evenly. Refrigerate until set (minimum 1-2 hours).
8. 8
   Heat the cream until just steaming, then pour it over the chopped chocolate. Stir until smooth and fully combined.
9. 9
   Spread the ganache over the chilled caramel. Refrigerate for at least 2 hours, or overnight.
10. 10
    Allow the shortbread to sit at room temperature for 10–15 minutes before slicing.
11. 11
    Use a sharp knife, wiping it clean between cuts for perfectly neat squares.