Millionaire’s Shortbread

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So, I think browned butter would make this better, and I think pecans are a must. I would put them in between the caramel, so caramel, pecans, rest of caramel. These need time to taste good, and I think they are best slightly chilled. They get a 9.
Millionaire’s Shortbread
from America's Test Kitchen
For the shortbread
2 and ½ cups (12.5 oz.) Flour
½ cup (3.5 oz) Sugar
¾ tsp. Salt
16 TBS Butter, melted

You combine the dry ingredients, stream in the melted butter, and then press it into the bottom of a 9x13 pan you have put overhanging parchment into. You make fork holes in about 1" intervals. Bake at 350 for 25-30 minutes. The shortbread should be lightly browned. Once you get it out, push a metal measuring cup all around the shortbread to compact it will it's still hot. Cool while you make the caramel.

For the caramel filling
  1 (14 oz.) Can Of Sweetened Condensed Milk
  1 cup Brown Sugar
  ½ cup Heavy Cream
  ½ cup Corn Syrup
  8 TBS Unsalted Butter
½ tsp. Salt
1 tsp. vanilla

For the caramel, you combine everything but the vanilla and then boil this until it reaches between 226 and 229 degrees. It kind of goes up and down a bit, and it took 10-15 minutes of a vigorous boil to get it to that, but as soon as it reaches that, take it off the heat and add the vanilla and then pour it over the shortbread.
For the chocolate 

  8 oz. Bittersweet Chocolate

Melt this slowly and then pour over top. If you want to add maldon salt, don't do it when it's still hot and warm. Let it cool a bit first. Put it in the fridge for about 10-15 minutes before you cut it.

To cut it, I made a cut one way, then the other. From there, I cut each rectangle into about 8-10 little rectangles.

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