WHAT YOU'LL NEED:
1 cup salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups of Unbleached All-Purpose Flour
2 cups caramel, cut into small chunks
3 tablespoons heavy cream
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)
WHAT YOU'LL NEED TO DO:
Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, and line with parchment paper, and set aside.
FOR THE COOKIE LAYER:
In a stand mixer, beat together the butter, sugar and vanilla.
Add the flour.
The mixture may seem dry, but will come together as you continue to beat at medium speed.
Once combined take the dough and press it evenly into the pan.
Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes.
Remove from the oven and immediately run a knife around the edges to loosen the crust.
Set it aside to cool completely.
FOR THE CARAMEL LAYER:
Melt the caramel and cream over low heat in a small saucepan.
Pour the caramel over the cooled crust and put it in your freezer while you prep the chocolate layer as it makes it easier to cut the into bars once it's harden up.
FOR THE CHOCOLATE LAYER:
Melt the milk chocolate slowly in a double boiler.
If it seems very thick, add a tablespoon of shortening to thin it.
Once melted take off the heat and set aside while you cut the cookie/carmel layer.
After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars.
Then cut each long strip into "fingers".
Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.
Pour yourself a tall glass of milk and enjoy!