Caramel Apple Millionaire’s Shortbread

Instructions

• Position rack in centre of oven, then preheat to 350F. Lightly oil an 8 × 8-in. baking dish, then line with overhanging parchment.

• Base: Combine flour with granulated sugar and 1⁄8 tsp kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until combined. Add cubed butter. Beat on medium-low until a crumbly dough forms. Press dough firmly into an even layer in prepared dish. Bake until golden brown, about 30 min. Transfer to a rack to cool completely.

• Caramel: Meanwhile, bring apple cider to a boil in a pot over high. Boil until reduced to 1⁄2 cup, about 20 to 30 min. Remove from heat and stir in sweetened condensed milk, brown sugar, 1⁄2 cup butter, maple syrup, 1⁄2 tsp kosher salt and cinnamon. Return to stovetop over medium. Simmer, stirring often, until caramel is browned and reaches 235F to 240F on a thermometer. Pour over prepared base. Set aside until caramel is set, 2 to 3 hrs.

• Topping: Combine chocolate and 2 tbsp butter in a medium microwave-safe bowl. Microwave, stirring every 30 sec, until melted. (Alternatively, melt over a pan of gently simmering water.) Pour over caramel, tilting pan to cover evenly. Sprinkle with flaked salt. Refrigerate until chocolate is firm, about 15 min.

• Remove shortbread from baking dish and cut into 36 squares.