Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
2 cups flour
Caramel layer
20 ounces Kraft Caramels, unwrapped of co
urse! (about 1 1/2 bags)
Chocolate layer
18 ounces milk chocolate, melted (I used
Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9″ x 13″ pan with nonstick foil
2) In a bowl, beat together the butter, sugar a
3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust a
5)
Bake 35-45 mins until the crust is lightly golden brown on top and the
edges are deeper golden brown. Remove from the oven and immediately run a
knife around the edges to loosen the crust. Set it aside to cool
completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream
over low heat in a small saucepan. Pour the caramel over the cooled
crust and set in the refrigerator for 30 minutes to chill and firm up.
Melt the chocolate slowly in the microwave and pour
evenly over the chilled caramel layer and spread to coverall of the
caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into
bars or squares. It’s best to store these bars in the refrigerator but
take out a few mins before serving to soften.