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Millionaire Cookies

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Ingredients
  

Shortbread Crust

  • 1 cup unsalted butter softened 226g
  • ⅓ cup sugar 70g
  • ⅓ cup light brown sugar packed 70g
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups all-purpose flour 260g

Caramel

  • 2 14- oz cans sweetened condensed milk 825ml
  • 14 Tablespoons butter cut into Tablespoon-sized pieces 198g
  • 1 cup light brown sugar packed 200g
  • ⅓ cup light corn syrup 80g
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Chocolate Ganache

  • 2 cups semisweet chocolate chips 340g
  • ½ cup heavy cream 120ml
  • ½ teaspoon vanilla extract 5ml
  • sea salt for sprinkling

Instructions
 

Shortbread Crust

  • Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
  • Using an electric mixer, beat butter until well creamed.
  • Add sugars and beat until light and fluffy, about 30 seconds.
  • Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
  • Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
  • Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
  • Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
  • Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
  • Allow to cool while you prepare your caramel topping.

Caramel

  • Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
  • Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
  • Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).
  • Remove from heat and immediately stir in the vanilla extract and salt.
  • Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
  • Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

  • Combine chocolate chips and heavy cream in a small saucepan over medium heat.
  • Stir frequently until chocolate is melted and mixture is smooth.
  • Remove from heat and stir in vanilla extract. Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer. Wait several minutes and then sprinkle with sea salt.
  • Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.