Millionaire Shortbread Bars

Instructions

• 1Grease and line the base and sides of a 23cm square cake pan with baking paper.
• 2To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 22 minutes and press Start. Meanwhile, continue to the next step.
• 3To prepare the shortbread, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, flour and salt and process until the mixture resembles fine crumbs.
• 4Turn the dough onto the bench top and bring together with your hands. Roll on the floured bench top the same size as the base of the pan. Carefully place the dough into the pan and dock with a fork.
• 5Once preheated, place the pan in the oven and bake for 22 minutes, or until the shortbread is lightly coloured. Cool in the pan, on a wire rack.
• 6To start the caramel layer, heat the cream in a small saucepan over low heat. Set aside.
• 7To make the caramel, place the sugar, glucose, butter, salt and milk in medium saucepan over high heat. Whisk to combine, ensuring the caramel doesn’t catch to the base of the pan. Once the caramel comes to a boil, whisk constantly until it reaches 150°C on an instant-read thermometer. Remove immediately from the heat and carefully add the warm cream in 3 batches. Whisking until well combined and smooth. Pour the caramel through a strainer onto the shortbread, ensuring it spreads into the corners of the pan. Refrigerate for 6 hours, or until set.
• 8To prepare the chocolate layer, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chocolate and process until finely chopped. Transfer to a heatproof bowl.
• 9Place the bowl of chocolate over a saucepan of barely simmering water. Don’t allow the base of the bowl to touch the water, so the chocolate doesn’t overheat. Stir occasionally for 5 minutes, or until melted. Add the butter, stir until melted and smooth. Remove the bowl from the heat. 
  Tip: The chocolate can also be melted in a microwave oven on High in 20 second bursts, stirring between each burst. 
• 10Spread the chocolate mixture evenly over the caramel. Sprinkle with sea salt. Return to the refrigerator for 30 minutes, or until set.
• 11Remove the shortbread from the pan. Cut into 5 equal lengths, then cut each length into 3 bars.
• 12Sprinkle with sea salt and serve.
  Tip: Shortbread bars will keep in an airtight container in the refrigerator for up to 1 week.