Millionare’s Shortbread

Instructions

Make the shortbread

1. Preheat the oven to 300°F. Line a 8" square cake tin with parchment paper.
2. Combine the flour and butter cubes in a food processor and pulse until the mixture is the texture of fine breadcrumbs. Alternatively, you can rub the butter in by hand -- this should give you an idea of how gentle the pulsing should be.
3. Add in the granulated sugar and pulse/mix to combine.
4. Spread the mixture into the prepared bake pan and spread evenly with the back of a spoon. With your knuckles, press the shortbread down firmly so it is tightly packed.
5. Bake the shortbread for 30 minutes or until starting to brown around the edges, a very light golden brown. Set aside to cool.

Make the caramel

1. In a small sauce pan, combine the cream and vanilla. Warm over low heat until almost boiling.
2. Meanwhile, warm a medium sauce pan over a medium–low heat. Add 30g of sugar and heat gently, swirling the pan, until dissolved and a light straw color.
3. Add the remaining sugar and heat for 10–15 minutes, stirring occasionally until dissolved. Remove from heat and add the heated cream. Return the pan to a low heat and stir continuously, until melted and smooth. Remove from heat.
4. Stir in the butter (the stirring may take a while, and need to be quite vigorous, as the butter will melt quickly in the hot sugar).
5. Pour the caramel over the shortbread, spread evenly. Chill until set.

Make the chocolate topping

1. Over low heat, melt 2/3 of the chocolate in a bowl over a pan of simmering water (double-boiler style) until it reaches 45°C on an instant-read thermometer. Add the remaining chocolate and stir to melt.
2. Pour the chocolate over the caramel-topped shortbread and shake to spread evenly.
3. Chill for about 1 hour, until firm. Cut to desired size and serve.