Step 1: Prep the Oven and Pan
Preheat your oven to 300°F. Line a 13×9-inch pan with parchment paper and spray with cooking spray—parchment makes lifting easy, and spray ensures no sticking for your Millionaire Shortbread.

Step 2: Make the Shortbread
In a large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy—about 2 minutes. Add the flour, salt, and vanilla, mixing until it forms a bread crumb texture—don’t overmix, just get it crumbly. Press this into the prepared pan, using your hands to even it out, then prick all over with a fork to let steam escape.

Step 3: Bake the Base
Bake for 30 minutes until lightly golden—watch for that pale gold edge. Let it cool completely in the pan—cooling is key for the layers to set right on your Millionaire Shortbread.

Step 4: Melt the Caramel
In a small saucepan over medium-low heat, combine the caramel squares and heavy cream. Stir constantly for about 10 minutes until melted and smooth—patience here makes it velvety. Pour over the cooled shortbread crust, spreading it evenly with a spatula.

Step 5: Add the Chocolate
Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between, until silky. Pour over the caramel layer, tilting the pan to spread it smoothly—watch it blanket that golden caramel.

Step 6: Chill and Finish
Refrigerate for 20 minutes until firm—don’t rush this, it sets the layers. Slice into bars with a sharp knife, then sprinkle with flaky sea salt—your Millionaire Shortbread is now a salty-sweet treasure.