INGREDIENTS
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Shortbread layer
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2 sticks salted butter, at room temperature
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1 cup confectioners' sugar
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2 teaspoons vanilla
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2 cups flour
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Caramel layer
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20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
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3 tablespoons heavy cream
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Chocolate layer
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18 ounces milk chocolate, melted (I used Hershey Bars rather than chips)
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1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly in a double boiler.
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