Instructions:

– Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.

For the Shortbread Crust:

1 . In a large bowl, combine butter, sugar, flour, & vanilla until the mixture comes together. Press the shortbread dough into the pan.

2 . Bake for 28-35 minutes or until crust is very lightly golden. Remove from oven and allow to cool completely.

For the Caramel

1 . Combine all of the ingredients in a medium saucepan over medium heat.

2 . Maintain the heat at medium and bring mixture to a rolling boil, stirring often.

3 . Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes.

4 . Stick several ice cubes in a cup to test caramel donesness. Drop a spoonful of caramel into the ice water. If you are able to clump the sauce into a soft ball in your hands, it’s ready.

5 . Once in soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes, the refrigerate for at least 2 hours.

For the Chocolate

1 . Add the butter and chocolate to a bowl and use a double boiler method to melt chocolate until smooth.

2 . Pour melted chocolate over the setup caramel and smooth into an even layer. Refrigerate until chocolate is set.

3 . Store in the fridge, covered, for up to 1 week.

Note: Caramel chews with about 1/4 cup of milk melted in pot can be used instead of making homemade caramel sauce.