Millionaire's Shortbread

2 hrs 20 min + chilling20 to 25 squares

A three-layer bar: buttery shortbread crust, thick caramel middle, and dark chocolate top, finished with flaky sea salt.

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prepPreheat oven to 350°F / 175°C, middle rack
prepLine 9-in / 23-cm square pan with foil, spray with nonstick cooking spray
240 g all-purpose flour	Process flour, sugar, cornstarch & salt	Add butter & egg yolk, pulse to coarse meal	Add ice water, blend until crumbly dough	Press dough into pan, prick with fork	Bake 350°F / 175°C, 20 min until golden	Pour caramel over crust, tilt to spread evenly	Let sit 30–35 min until set but warm	Spread chocolate evenly over caramel	Chill 1½–2 hrs until set	Let sit 10–15 min, lift out, cut into squares
55 g dark brown sugar (packed)
2 teaspoons cornstarch
1/2 teaspoon salt
115 g cold unsalted butter, cut into 1/2-in cubes
1 large egg yolk
1 tablespoon ice water
115 g unsalted butter	Melt butter in saucepan over medium heat	Add condensed milk, cream, corn syrup, vanilla, sugar & salt	Simmer, stir frequently, 236–239°F / 113–115°C, 10–20 min
1 (14-oz / 397-g) can sweetened condensed milk
120 ml heavy cream
120 ml light corn syrup
1 teaspoon vanilla extract
220 g dark brown sugar (packed)
1/2 teaspoon salt
85 g semi-sweet chocolate, chopped	Microwave chocolate in 20-sec bursts, stir until melted
85 g milk chocolate, chopped
Flaky sea salt (for serving)

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