1-Getting Started with Prep: First, preheat your oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper for easy removal. This step sets the stage for a smooth process. You’ll cream together the unsalted butter, granulated sugar, and salt until fluffy, then beat in the vanilla extract and egg yolk.

2-Getting Started with Prep: Gradually add the all-purpose flour, mixing until just combined, and press the dough evenly into your prepared pan. Bake the shortbread for about 22 minutes, or until the edges turn golden. Let it cool while you move on to the caramel.

3-Making the Caramel Layer: While the shortbread bakes, combine the sweetened condensed milk, unsalted butter, light brown sugar, golden syrup or corn syrup, vanilla extract, and salt in a saucepan. Whisk constantly over medium heat until everything melts, bubbles, and thickens to about 225°F (107°C) this takes around 5-6 minutes. Pour the hot caramel evenly over the baked shortbread and chill for 10 minutes to set slightly.

4-Adding the Chocolate Topping: For the chocolate ganache, melt the semisweet chocolate chips with heavy cream using a double boiler or microwave in short bursts, stirring until smooth. Spread it over the caramel layer, smooth it out, and sprinkle with sea salt flakes. Chill the whole thing in the refrigerator until fully set, then lift it out using the parchment overhang and cut into squares.