Beat the butter and the sugar together until pale and creamy. Sift in the flour and beat until combined (if using a food processor, whiz the ingredients until they’re just combined).
Tip the mixture into a baking tin. Press lightly into the tin and prick all over with a fork. Bake for 30-35 mins at 180°C, 350°F or gas 4 until it turns a pale biscuit colour. Cool in the tin, making it easier to pour over the caramel sauce later.
Heat the jar of dulce de leche for 1 min in the microwave (or pour into a pan and heat gently, so it pours more easily). Pour on top of the shortbread in the tin and smooth with a spatula. Allow to set in the fridge, then pour the melted chocolate over the top. Smooth with a palette knife and put back in the fridge to set completely.
To store, cut into squares and keep your millionaire’s shortbread in an airtight box in the fridge for up to three days.
TOP TIP FOR MAKING MILLIONAIRE’S SHORTBREAD
The shortbread can be enjoyed without the sauce and chocolate – just mark out the portions and sprinkle with a little sugar before baking.
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