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Make the shortbread crust: Preheat oven to 170°C (340°F) and line an 8x8-inch baking tin with parchment paper.
In a bowl, cream together the butter and caster sugar until smooth.
Mix in the egg yolk and salt.
Add the flour and mix until a soft dough forms.
Press the dough evenly into the lined tin.
Bake for 20–25 minutes, or until lightly golden and Let it cool completely.
Make the caramel layer: In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
Increase to medium heat and cook, stirring constantly, for 8–12 minutes until thickened and deep golden.
Pour over the cooled crust and spread evenly.Chill for 1–2 hours, until set.
Make the chocolate ganache topping: Heat the cream and chocolate together using double broiler method and Stir until smooth and glossy.
Pour over the chilled caramel and spread evenly.
Chill & slice: Chill for at least 2 hours (or overnight for clean slices).
Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture.
Pro tip for clean cuts: Warm your knife in hot water and wipe between slices.