Vegan Millionaire’s Shortbread

1. Preheat the oven to 300°F (150°C). Line a 9×13-inch pan with parchment paper.

*Shortbread:*

1. In a large bowl, whisk together flour, sugar, cornstarch, and salt.
2. Add diced vegan butter and vanilla, mixing with your hands until the dough comes together.
3. Transfer the dough to the pan, pressing it into an even layer.
4. Bake for 32-35 minutes; it’s done when still pale. Let it cool slightly.

*Caramel:*

1. While the shortbread bakes, melt condensed milk, vegan butter, and brown sugar in a saucepan over medium heat.
2. Attach a candy thermometer and heat to 240-245°F, whisking occasionally.
3. Remove from heat, whisk in vanilla, and pour the caramel over the shortbread.
4. Let it cool, then refrigerate for 30 minutes until set.

*Chocolate:*

1. Melt chocolate and coconut oil in a heat-safe bowl.
2. Pour over the caramel layer, spreading it evenly with a spatula.
3. Optional: Create a feathered pattern with melted vegan white chocolate immediately after adding the chocolate layer.
4. Refrigerate until the chocolate sets (about 30 minutes), then slice and serve.