• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 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
  1. Instructions
  2. Preheat oven to 300 degrees and spray a 9×13 pan with baking spray and line with parchment paper.
  3. In your stand mixer add the butter and beat until creamed and lighter in color, about a minute.
  4. Add the sugar, salt and vanilla and combine completely.
  5. Add the flour and combine until the flour is no longer visible, but no longer than that.
  6. Press evenly into the bottom of the pan and bake for 30 minutes.
  7. Let the crust cool before adding the layers or the heat of the crust may absorb the caramel.
  8. In a microwave safe bowl add the caramel squares and heavy cream.
  9. Cover with a wet paper towel and microwave in 30 second increments.
  10. When it is melted enough to fully whisk together pour it over the shortbread crust.
  11. Tilt the pan until the caramel is evenly covering the shortbread.
  12. 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).
  13. Add the chocolate over the cooled caramel shortbread.
  14. Let set in the fridge again before serving