Start by preheating your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium mixing bowl, cream together 2 sticks of room temperature salted butter and 1/3 cup of dark brown sugar until light and fluffy. Add in 2 teaspoons of vanilla extract and mix until combined. Gradually add in 2 cups of all-purpose flour, mixing until the dough comes together.
Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
In a medium saucepan over medium heat, combine 2 cans of sweetened condensed milk with 1 stick of salted butter and 1/4 cup of real maple syrup. Stir continuously until the mixture starts to bubble. Keep cooking for about 5-7 minutes until it thickens slightly.
Once the caramel-like mixture has thickened, remove it from the heat and stir in 1 tablespoon of vanilla extract. Pour this luscious filling over the cooled shortbread base, spreading it evenly.
Place the pan in the refrigerator for about 1 hour, allowing the filling to set and firm up.
In a microwave-safe bowl, combine the chopped chocolate and 2 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Once the caramel layer is set, pour the melted chocolate over the caramel layer, spreading it evenly to cover the entire surface.
Sprinkle a generous amount of flaky sea salt over the chocolate layer for that perfect sweet and salty contrast.
Return the pan to the refrigerator for another hour or until the chocolate is completely set.
Once everything is set, lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into squares or bars. Enjoy your Chocolate Covered Brown Butter Millionaires Bars with a cup of coffee or tea!
