No-Bake Millionaire’s Shortbread

Prepare the Pan: Lightly grease a 9x9-inch square baking pan and line with parchment paper, ensuring the paper overhangs the edges by approximately 1 inch. This will allow for easy removal later. (5 minutes)

Create the Crumb Base: In a food processor, pulse the shortbread cookies until they are finely ground into crumbs.

Combine and Melt: Melt 1/2 cup of butter. Add the melted butter to the cookie crumbs in the food processor. Pulse until the mixture is evenly moistened. (5 minutes)

Press the Base: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Use the flat bottom of a measuring cup or glass to ensure a compact and uniform base. Refrigerate for 30 minutes to allow the crust to firm up. (35 minutes)

Prepare the Caramel: In a saucepan, combine the remaining 6 tablespoons of butter, sweetened condensed milk, brown sugar, and salt. Cook over medium-high heat, stirring frequently to prevent sticking. (2 minutes)

Cook the Caramel: Reduce the heat to medium. Continue cooking, stirring constantly, until a candy thermometer registers 230 to 235 degrees F (110 to 113 degrees C), or until the caramel has thickened and deepened in color. This process typically takes 6 to 8 minutes. (8 minutes)

Assemble the Layers: Pour the hot caramel evenly over the chilled shortbread base. Spread it into an even layer. Refrigerate for at least 2 hours to allow the caramel to set completely. (120 minutes)

Melt the Chocolate: Once the caramel layer is firm, combine the dark chocolate chips and the remaining 2 tablespoons of butter in a microwave-safe bowl.

Microwave Chocolate: Microwave the chocolate mixture in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. This usually takes 1 to 2 minutes. Be careful not to overheat the chocolate. (2 minutes)

Final Assembly: Spread the melted chocolate evenly over the chilled caramel layer.

Garnish and Chill: If desired, sprinkle coarse sea salt over the chocolate layer immediately after spreading. Refrigerate until the chocolate is fully set, approximately 1 hour. (60 minutes)

Serve: Remove the set shortbread from the pan using the parchment paper overhang. Place it on a cutting board and let it stand at room temperature for 30 minutes to soften slightly before cutting. (30 minutes)

Cut and Enjoy: Cut into 24 bars and serve. Enjoy the symphony of textures and flavors!