Millionaire's shortbread

Line a lasagna pan with two sheets of foil, one trimmed width-wise and one length-wise, and butter it liberally.

Press in a double batch of shortbread dough and even the top with something big and flat.

Dock, then bake at 350F for 17 to 22 minutes, since it is thicker.

Cool on a rack until completely cooled throughout, about two hours.

In a medium saucepan combine unsalted butter, condensed milk, light brown sugar, corn syrup, heavy cream and kosher salt.

Over medium heat, whisk together; bring to a simmer and whisk frequently 15 to 20 minutes to 236F to 240F; it stalls around 225F.

Pour the caramel over the shortbread, spread into the corners with an offset spatula, and tap against the counter to pop bubbles; cool completely.

Chop about two ounces of the chocolate fine as seed; melt the remaining six ounces over a double boiler, not above 120F, finishing off the heat if needed.

Off the heat, immediately stir in the seed chocolate; at about 82F pour over the cooled caramel and spread with an offset spatula, wiggling and tapping out bubbles.

Cover and refrigerate 10 minutes or until set.

Lift out by the foil handles, peel off the foil, and cut into bars: long sweeping slices through the chocolate first, then press down through the caramel and cookie.