Million Dollar Bars

1. Preheat oven to 350° F. 2. Stir the shortbread crumbs and sugar together in an 8 x 8 square baking pan. Add the melted butter and stir to combine. 3. Pat the mixture firmly into the pan. Use a spatula, your hand, or the bottom of a glass to press it into the pan. 4. Bake the crust for 20 minutes to a light golden brown. Cool the crust in the refrigerator for at least 20 minutes or until it is firm. 5. Melt the caramel bits and milk in the microwave in 30-second intervals, stirring in between, until it is smooth and creamy. 6. Immediately spread the caramel mixture evenly over the crust. 7. Cool the caramel layer in the refrigerator for at least 20 minutes or in the freezer for 10 minutes, or until it is firm. 8. Melt the chocolate chips and shortening in the microwave for 30 seconds, then stir. Continue to melt in 10-second intervals until it is smooth and creamy. Immediately spread the chocolate evenly over the caramel layer. 9. If desired, sprinkle the top with flaky sea salt after the chocolate has dried for a couple of minutes. 10. Place the pan in the refrigerator to cool completely. 11. To cut Million Dollar Bars neatly, remove the pan of bars from the refrigerator and let it sit out for about 5 minutes. This will allow the chocolate to soften just a bit, so it doesn’t crack when cut. 12. Use a sharp knife to cut them into squares or rectangles.