MJF Notes: Made these for lunch with Gary 11/23/19. Not happy with the pastry crust layer or the chocolate. Shortbread pastry was too crumbly. Next time try a traditional solid shortbread type. Chocolate was nicely tempered but too hard. A stiff ganache might be better.

Preheat the oven to 350 degrees. Line a 9-inch square pan with parchment or foil leaving overhang to help removal from the pan. Spray with nonstick cooking spray.

Pastry Crust: In food processor combine flour, sugar, cornstarch and process until well combined and no lumps of brown sugar remain. Add butter and pulse until a coarse meal forms. Add ice water and egg yolk and blend until moist clumps form. Dump into the prepared pan and press with your fingers into an even layer. Pierce all over with a fork and bake until golden, about 20 minutes. Set aside to cool.

Caramel: Whisk milk, brown sugar, butter, syrup, vanilla in a medium saucepan over medium heat until the sugar dissolves, butter melts and the mixture comes to a boil. Boil gently, whisking constantly, until the thick and 225 degrees F, about 6 mins. Pour over the warm crust; cool for about 15 minutes, or until caramel is set.

For the Chocolate: Microwave 6 ounces chopped chocolate at 50 percent power, stirring every 15 seconds, until fully melted but not much warmer than body temperature, 1 to 2 min. Add 2 ounces grated chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Spread chocolate evenly over surface of filling. Refrigerate just set, about 10 minutes.

Using foil, remove shortbread from pan and transfer to cutting board. Using serrated knife and gentle sawing motion, cut shortbread into rectangles. Can be stored at room temp, between layers of parchment, for up to one week.

Notes: We prefer Ghirardelli 60% Cacao Bittersweet Baking Bar for this recipe. Grating a portion of the chocolate is important for getting the chocolate to set properly. Stir often while melting the chocolate and monitor the temperature by holding the bowl in the palm of your hand; overheating the chocolate will cause it to set poorly.