Bite‑Size Millionaire’s Shortbread

Even thickness: Uniform pressing prevents thin edges from over‑baking and keeps bite‑size pieces consistent.
Don’t overwork: Stop mixing as soon as the flour disappears. Overmixing develops gluten and makes the shortbread tough.
Docking: A few fork pricks help steam escape so the surface stays flat for clean caramel and chocolate layers.
Cool completely: Layer only when the base is cool; warmth softens caramel and can dull the chocolate’s finish.
Setting cues: Caramel should hold a fingerprint without sticking; chocolate should feel firm but not brittle before cutting.
Clean cuts: A warmed, dry knife and gentle, straight‑down pressure prevent shattering the chocolate layer.

Grid planning: Lightly mark a grid on the set chocolate before final cuts to size pieces evenly.
Edges first: Trim a thin border for the neatest squares, then cut the interior into uniform bites.
Serving style: Arrange in tight rows on a platter or in mini wrappers for easy, tidy grabbing.

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