• Preheat oven to 325 degrees F. Line a 9X9 baking tray with parchment paper. Leave an overhang so the bars are easy to get out of the tray.
• In the bowl of a stand mixer fitted with the paddle attachment combine the butter, sugar and vanilla. Mix until combined.
• Slowly add in the flour and continue to mix only until flour is mixed in. Do not overmix.
• Press the dough flat into the bottom of the baking pan.
• Bake for 22 minutes. Allow to cool completely.

For the chocolate ganache

• Heat the heavy cream until boiling either on the stove or in the microwave.
• Stir in the chocolate chips until completely smooth. Allow to cool completely.

For the caramel

• In a medium saucepan, combine the condensed milk, sugar and corn syrup over medium high heat
• Stir frequently until butter is completely melted and everything is combined.
• Continue to stir until mixture comes to a boil. Once boiling keep cooking for 10 -15 more minutes until the mixture thickens and becomes a rich caramel color.
• Once thickened, remove from heat and stir in vanilla.

Marshmallow Meringue

• Add egg whites and sugar to the bowl of a stand mixer or a heat safe bowl.
• place the bowl over a pot of simmering water. You do not want the water to touch the bottom of your bowl with the egg whites in it so only use about an inch or so of water.
• Stir the egg whites and sugar constantly for 2-3 minutes until all the sugar is dissolved. To tell if it is dissolved rub some of the mixture in between your fingers and make sure you do not feel any granules. If you do, keep stirring.
• Transfer the bowl to a stand mixer and beat on high speed until it becomes white and opaque. Once this happens, add in the cream of tartar and vanilla. Continue beating on high until stiff peaks form. You know you have stiff peaks when you life the beater out and the merinuge does not bend but instead sticks straight up.

Assembly

• Once your shortbread has cooled, pour the thick caramel mixture on top of the shortbread. Follow by pouring the chocolate ganache on top of the caramel
• Place the pan into the fridge to set overnight.
• When bars are set, top with the marshmallow meringue. Spread into an even layer. Use a kitchen torch to toast the top, if desired.
• Pull the parchment out to easily remove the bars. Cut and enjoy!