Ingredients
Shortbread layer:
2 sticks cold butter, cut into small pieces
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
Caramel layer:
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
3 tablespoons heavy cream
Chocolate layer:
18 ounces milk chocolate, melted (I used Ghirardelli Bars rather than chips)
1 tablespoon vegetable shortening (optional, I used)
Preparation
