Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons  vanilla extract
  • 1 1/2 cups powdered sugar
  • 3  cups flour
  • 4  cups wrapped caramel squares
  • 1/4 cup  heavy cream
  • 2 1/2 cups milk chocolate chips

Instruction

  • Preheat oven to 300 degrees and spray a 9×13 pan with baking spray and line with parchment paper.
  • In your stand mixer add the butter and beat until creamed and lighter in color, about a minute.
  • Add the sugar, salt and vanilla and combine completely.
  • Add the flour and combine until the flour is no longer visible, but no longer than that.
  • Press evenly into the bottom of the pan and bake for 30 minutes.
  • Let the crust cool before adding the layers or the heat of the crust may absorb the caramel.
  • In a microwave safe bowl add the caramel squares and heavy cream.
  • Cover with a wet paper towel and microwave in 30 second increments.
  • When it is melted enough to fully whisk together pour it over the shortbread crust.
  • Tilt the pan until the caramel is evenly covering the shortbread.
  • Put the pan in the fridge for 5 minutes and melt the chocolate in a microwave safe bowl in 30 second increments. (It usually takes 2 to 3 times to fully melt).
  • Add the chocolate over the cooled caramel shortbread.
  • Let set in the fridge again before serving.