2 sticks butter, softened to room temperature
1 c. sugar
1 tsp. vanilla extract
2 c. all-purpose flour
60 Kraft Caramels
6 tbsp. heavy cream
3 c. semisweet chocolate chips
2 tsp. vegetable oil (optional)
Preheat oven to 300 degrees F. Line a 9-x-13″ pan with parchment paper and spray with cooking spray.
Make shortbread layer: Blend softened butter with sugar until light and fluffy. Add vanilla and blend 30 seconds. Add 2 cups flour and blend until a breadcrumb texture forms.
Press mixture into a prepared pan and prick all over with a fork.
Bake until lightly golden, 35 to 40 minutes. Let cool completely.
Make caramel layer: In a small saucepan over low heat, add caramels and melt down until creamy, stirring occasionally, 10 minutes. Stir in heavy cream and let thicken, stirring occasionally to make sure mixture doesn’t burn, 15 minutes. Pour over cooled shortbread crust.
Make chocolate layer: In a heatproof bowl over a saucepan of gently simmering water, melt chocolate. If mixture is thick, add vegetable oil and stir until completely combined. Pour over caramel layer.
Refrigerate 20 minutes until firm, then slice into bars.