This recipe is adapted from Joanne Chang”s book “Pastry Love” which I love. Buttery shortbread, caramel, chocolate ganache. It doesn’t get any better than that. These bars have a few components but don’t let that stop you. I recommend making the shortbread the day before.

Shortbread

1 c unsalted butter, room temperature
6 T sugar
2 T confectioners sugar
1 t vanilla
1 egg yolk, room temperature
1 c flour
1⁄2 t baking powder
1⁄2 t kosher salt

Ganache

8 oz semisweet or bittersweet chocolate
1 c heavy cream

Caramel

1 c sugar
1⁄4 c water
1⁄2 c heavy cream
7 T unsalted butter, cut into 4-5 pieces
1 t vanilla 1 t kosher salt
Flakey sea salt

Make the shortbread by creaming the butter and both sugars in an electric mixer fitted with the paddle attachment. The mixture should be light and fluffy, about 5 minutes. Add egg yolk and vanilla and mix until thoroughly combined. Scrape down the bowl. Combine dry ingredients in a small bowl, then with the mixer on low speed, add dry ingredients to butter mixture. Scrape down the bowl again. Remove dough from the bowl and wrap in plastic. Refrigerate 30 minutes up to 5 days.

For ganache, chop chocolate into small pieces if it’s not already. Place in a heatproof bowl. Heat cream to a scald just before the boil and pour over the chocolate. Let it sit for a minute, then stir gently to melt chocolate and smooth the mixture. Set aside. Preheat the oven to 350 degrees.

Remove shortbread from the refrigerator and let it sit on the counter to soften somewhat. Roll it out between two sheets of parchment paper into a 9x13 inch rectangle about 1⁄3” thick. Trim edges and peel off top sheet of parchment. Transfer dough (with parchment still on bottom) to a rimmed 9x13 sheet pan. Trim off excess parchment. Bake 20 minutes until light brown. Let cool completely.

Place sugar and water in a medium saucepan. Bring to a boil over high heat. Survey the sides of the pan and if you see sugar crystals, it’s a good idea to wash down the sides of the pan with a pastry brush dipped in water to remove any clinging sugar (this prevents crystallization of your caramel). Look for a light brown color and then swirl the pan to even out the cooking of the sugar. When the color reaches golden brown, lower the heat and add the cream. Whisk carefully until smooth. Whisk in the butter until combined. Increase the heat whisking constantly until the caramel reaches 230 degrees on an instant read thermometer. Remove from the heat and add vanilla and salt. Pour on top of the cooled shortbread and let cool to room temperature.

If your ganache has hardened, warm it in the microwave until pourable. Pour it evenly over the cooled caramel and let cool or refrigerate. Cut into squares and sprinkle with flaky sea salt.

Billionaire’s Shortbread Bars