Ingredients

The following ingredients have 4 Servings
  • 4 sticks unsalted butter (softened)
  • 1 1/2 cup powdered sugar
  • 1 cup granulated sugar
  • 6 tsp vanilla extract
  • 4 cups flour
  • 14 oz baking caramel bits
  • 1/3 cup heavy whipping cream
  • 12 oz semisweet chocolate chips

Instruction

  • Preheat oven to 325 degrees F.
  •  Prepare a 9x13 baking dish by lining it with parchment paper and then spray it with non-stick spray.
  • In a large bowl, combine the butter, powdered sugar, granulated sugar and vanilla and mix together until the butter is well combined. 
  • Slowly add in the flour and mix well until all of the flour is added.
  • Take 3 cups of the dough mixture and press it into the bottom of your prepared baking dish. 
  • Bake for about 25 minutes, until the base is set and the edges are golden. 
  • Set aside to cool.
  • While the shortbread crust bottom is cooling, add the caramels and heavy cream into a pan and stir together on the stovetop until it’s all melted and gooey. 
  • Pour the caramel over the cookie base.
  • Evenly sprinkle the chocolate chips over the top of your caramel layer.
  • Using a small cookie scoop or a tablespoon, scoop out some dough from the remaining dough in your bowl. Roll the dough into a ball and press it flat like a disc, then lay them all over your chocolate chip layer allowing them to overlap a little bit.
  • Bake for 35-40 minutes, until the top is golden brown
  • Once done allow bars to cool completely before cutting.