• Place your Scalloped Square Tray on the top of your Medium Perforated Baking Sheet. Set aside
• Preheat oven to 350F/180C.

SHORTBREAD PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 3 minutes.
  4.40 oz butter, 2.15 oz sugar, 1 tsp vanilla bean paste
• Bring back the speed to the Lowest setting and gradually add the all-purpose flour together with the sea salt. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). IMPORTANT: Do not over mix, you will not obtain the same texture once baked.
  6.35 oz all-purpose flour, 1/16 tsp sea salt
  
• Then, weight the dough: Mine was 12.80 oz | 363 g and divide it by 12 which came to 1.06 oz | 30 g each.
  
• Flatten each dough segment at the bottom of each well of your Scalloped Square Tray using the back of a spoon or your fingers.
  

BAKE!

• Bake for 18 minutes at 350F/180C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your shortbread from 15 minutes). NOTE: They will be soft out of the oven, that's normal as they will harden when they cool down.
  
• Once your Shortbread Cookies are out of the oven, let them cool down completely in the tray before demolding. Set aside on your cooling rack.
• NOTE: Wash your mold, then dry it in your turned off oven to remove any drops of water.

CREAMY CARAMEL PREPARATION

• In a medium saucepan, melt butter on low. When it is almost melted, add right away: the light brown sugar, maple syrup and sea salt. Carefully bring it to a boil for and let it simmer for 4 minutes. Add the condensed milk and continue stirring until the caramel thickens about 8 minutes. Set aside to cool down. NOTE: You will use 3/4 of this preparation for the cakes.
  4.40 oz light brown sugar, 4.40 oz butter, 2 Tbsp Maple syrup, 1/16 tsp sea salt, 14 oz condensed milk
  

CHOCOLATE MILK PREPARATION

• Tempering chocolate is very easy: Place the 2/3 of your chocolate milk in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. IMPORTANT: When working with chocolate, be careful not to heat it above 115F/46C. Remove from the heat, place over a kitchen towel and allow the chocolate to cool down to 100F/37C. Add the remaining chocolate and stir until melted.
  8 oz chocolate milk chunks

ASSEMBLY

• Distribute the melted chocolate into the Scalloped Square Tray. Refrigerate for 20 minutes.
  
• Once the chocolate has set, pipe the creamy caramel on top.
  
• Then, place the shortbread pressing down gently. Refrigerate for 2 hours or 1 hour in the freezer.
  
• Once your Millionaire's Shortbread has set, peal it from your mold to enjoy with your favorite hot beverage. Bon Appétit!