Ingredients:
SHORTBREAD LAYER:
1 cup (2 sticks) salted butter, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups All-Purpose Flour
CARAMEL LAYER:
2 cups caramel candies (I used caramel bits)
3 tablespoons half and half
CHOCOLATE LAYER:
2 (16 oz.) packages Chocolate CandiQuik Coating
Instructions:
FOR THE CRUST: Preheat your oven to 300°F. Spray a 9″ x 13″ pan lightly with cooking spray (or line with parchment) and set aside.
In a medium-sized bowl, beat together the butter, sugar, and vanilla. Add the flour. Mix until well combined.
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