• Set your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) square pan with parchment paper. Set aside.

Make the Shortbread Base:

• In a large mixing bowl, beat the vegan butter and sugar together until light and fluffy, about 2 minutes. You can mix it with an electric mixer or simply by hand.
• Add the flour, cornstarch, and salt. Mix until combined into a dough.
• Gently press the dough into the prepared pan, spreading it into an even shortbread layer. Spread it out evenly using a spoon or your fingers.
• Bake in the preheated oven for 12-15 minutes or until the edges are golden and crisp. Next, take it off the heat and stir in the vanilla extract.

Make the Vegan Caramel Layer:

• In a saucepan, melt the coconut cream, brown sugar, vegan butter, maple syrup (if you're using it), and salt over medium heat.
• Keep stirring until the sugar dissolves and the mixture begins to simmer.
• Allow it to simmer for 8-10 minutes, stirring often, until it thickens to a golden caramel consistency. Be careful not to burn it!
• Next, Remove it from the heat and blend in the vanilla extract.
• Pour the caramel mixture over the cooled shortbread base and spread it evenly. Put the pan in the fridge and let it set for 1-2 hours.

Prepare the Chocolate Topping:

• Melt the dairy-free dark chocolate in a heatproof bowl over a double boiler, or microwave it in 30-second intervals, stirring in between.
• After the chocolate melts, pour it over the set caramel layer and spread it evenly with a spatula.
• Place the pan back in the fridge for about 1 hour to let the chocolate harden.
• Once everything is fully set, remove the shortbread from the fridge and slice it into squares or bars.
• Serve and enjoy your decadent Vegan Millionaire Shortbread!