Ingredients
Scale
- 4 sticks unsalted butter, room temperature
- 1 1/3 c. sugar
- 1 1/2 tsp. salt
- 1 tbsp. vanilla extract
- 4 c. flour
- 3–11 oz. bag Caramel Chews
- 2 tbsp. heavy cream
- 2lb. Chocolate Candy Coating
Instructions
- Preheat oven to 350 Degrees and spray a 13X10 long baking sheet or line with parchment paper and set aside.
- In a large mixing bowl, cream the butter until there is a creamy consistency. Pour in the sugar, salt and vanilla extract until well combined. Add the flour one cup at a time until well mixed. Turn the cookie dough onto the baking sheet and press evenly. Bake in the oven for 12-15 minutes until slightly golden on top. Set aside and allow to cool.
- In a microwave safe bowl, place the caramels inside along with the cream and heat in 1 minute increments stirring after each addition. When the caramel is creamy, pour on top of the shortbread. Allow the caramel to cool. Once the caramel has cooled cut the shortbread into rectangles. Finally, pour the chocolate candy coating on top of the caramel and take a sharp knife and cut over the lines already cut from the a caramel and set o a cooling rack until set.
- Prep Time: 15 mins
- Cook Time: 15 mins