Step 1

Preheat oven to 350 degrees F (180 degrees C)

Step 2

Combine flour and butter cubes and pulse in the food processor until you form a fine breadcrumb mixture.

Step 3

Add sugar and mix until incorporated. Voila, you’ve made your shortbread mixture!

Step 4

Next, pour the shortbread mixture into a 9x9-inch baking pan lined with parchment paper. Press the shortbread down to create a firm crust in the pan. Bake at 350 degrees Fahrenheit for 30 minutes or until golden.

Step 5

Set aside and let the shortbread cool to room temperature. While the shortbread is cooking, you can prepare the caramel.

Step 6

Mix butter, maple syrup, and condensed milk in a saucepan over medium heat. Keep stirring until you form a smooth mixture. Increase the heat and bring mixture to a boil. Continue stirring until the mixture is thick and golden brown. Let it cool for a bit before proceeding.

Step 7

Pour the caramel over the shortbread. Set aside to let the caramel cool completely.

Step 8

Melt the chocolate. The simplest way is to microwave in 20-second intervals and stir in between. Repeat until the chocolate is 75% melted. Stir until the chocolate is smooth and melted.

Step 9

Pour the chocolate over the cooled caramel. Refrigerate for an hour to allow the ganache to cool.

Step 10

Slice into squares and enjoy! Goes really well with a cup of coffee or warm milk.