Millionaire’s Shortbread

Directions

• Preheat oven to 350. Place a piece of parchment paper in the bottom of the pan that has a generous over hang to be able to remove from pan. Spray very well coat everything with baking spray.
• In a non stick dry pan cook 1/4 cup flour over medium high heat, stirring constantly to prevent burning and to lightly brown the flour evenly. When the flour is lightly tan and smells nutty remove from the heat and let cool in a bowl.
• Whisk 3/4 cup butter, 1/2 cup powdered sugar, 1 Tablespoon vanilla, and 1 teaspoon Kosher salt in a lg bowl until smooth and sugar is dissolved. Add 1/2 teaspoon baking powder and remaining 1 1/4 cups plus 1 Tablespoon flour as well as the reserved toasted flour. Mix with a rubber spatula until a soft dough forms and no pockets of flour remain. Don’t undermix. Mix well for at least 30 seconds. Transfer dough to prepared pan and using a spatula lightly coated with Pam spray, spread in an even layer, working all the way to the edges and corners. Bake until golden brown on top, about 30-35 minutes Let Cool. This can be done one day ahead, cool, cover and chill.
• In a clean medium saucepan, heat 3/4 cup sugar and 1/4 cup water over medium heat. DO NOT MIX. Swirl pan gently to help the sugar dissolve. If sugar crystal start to grow at the edges, use a pastry brush dipped in cold water to gently remove them. Continue cooking, swirling gently, until caramel is a deep amber or almost mahogany color, it will be fragrant and bubbles begin to quiet, about 16 minutes. This happens quickly at the end so stay focused and once the color deepens, remove from heat and with a long handled spatula, add the butter. It will foam up, stir vigorously until butter is melted. Add the 1/2 cup sweetened condensed milk and 1/2 teaspoon Kosher salt, stir until smooth. Pour the caramel over the shortbread making sure to cover it equally at all edges and corners. You can use an offset spatula or knife to gently smooth it out. Let it cool on the counter for 30 minutes.
• Place the chopped chocolate and butter in a microwavable bowl, and on power of 6, heat for 20 minute increments. Check after each time after the second, give it a good stir and you should be good but you may need another 15-20 seconds. Once smooth and blended pour over the caramel making sure to cover it equally and reaching all edges and corners. Sprinkle with flaky sea salt. Let sit at room temperature for 4 hours or better yet place in the refrigerator for 2-4 hours.
• Remove from pan and place on a cutting board with a long, sharp knife gently cut the shortbread into 12 pieces. Serve right away or refrigerate and serve the next day.