Ingredients
- Shortbread Layer
- 1 c. (2 sticks) butter, softened
- 1 c.granulated sugar
- 1 tsp.pure vanilla extract
- 2 1/4 c. all-purpose flour
- 1/2 tsp.kosher salt
- Caramel Layer
- 2(11-oz.) packages caramel squares
- 1/2 c.heavy cream
- Chocolate Layer
- 2 c. semisweet chocolate chips
- Flaky sea salt, for garnish
Preparation
Step 1
Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour and vanilla and mix until a bread crumb texture forms.
Press mixture into a prepared pan and prick all over with a fork.
Bake until lightly golden, 30 minutes. Let cool completely.
Make caramel layer: in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust.
Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer.
Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt.