Millionaire Shortbread
Ingredients :
1 cup unsalted butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1 large egg yolk, room temperature
2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup packed brown sugar
3/4 cup unsalted butter, cubed
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
TOPPING:
1-1/2 cups 60% cacao bittersweet chocolate baking chips
2/3 cup heavy whipping cream
Flaked sea salt, optional
Directions :
Line a 13×9-in. pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
Spread into prepared pan (dough will be sticky). Refrigerate for 30 minutes. Preheat oven to 350°. Bake until edges are lightly browned and center is dry, 20-25 minutes. Cool completely on a wire rack.
Meanwhile, in a large heavy saucepan, combine caramel filling ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir until mixture is amber colored and reaches 225°, 20-25 minutes. Remove from heat; quickly pour over cooled crust. Let cool 15 minutes; refrigerate until chilled, about 1 hour.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over caramel layer. If desired, sprinkle with sea salt. Refrigerate until set, at least 2 hours. Lifting with parchment, remove shortbread from pan. Cut into bars. Store in an airtight container in the refrigerator.