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Create a shortbread by combining melted butter with flour, sugar, cornstarch, and salt.
Press the cookie dough into a Parchment lined baking pan and bake.
Combine brown sugar and butter and boil for around two minutes.
Add heavy cream and salt, and boil for another two minutes.
Simmer the salted caramel for around seven minutes.
Allow the salted caramel to cool before pouring it over the chocolate blend.
Whisk the chocolate and salted caramel until smooth.
If the ganache splits, place it in a double boiler, add some hot water while whisking, and it will come together.
Pour the smooth, salted caramel chocolate ganache over the cooked chocolate bread, smooth it out, and top with flaky salt.
Refrigerate for around three to four hours until firm, then slice and enjoy.