Ingredients
1 c. butter, softened
1 c. sugar
1 tsp. vanilla extract
2 c. all-purpose flour
60 caramels
6 tbsp. heavy cream
1/3 c. brown sugar
8 oz. cream cheese, softened to room temperature
4 tbsp. butter, softened
1 tsp. vanilla extract
pinch of kosher salt
1 1/2 c. powdered sugar
1/2 c. mini chocolate chips
1 1/2 c. melted chocolate
2 tbsp. vegetable oil (melted)
Flaky sea salt, for garnish
Preparation
Step 1Preheat oven to 300 degrees F. Line an 8-x-11" pan with parchment paper and spray with cooking spray.Step 2Make shortbread layer: In a large bowl, using a hand mixer, beat 1 cup butter with sugar until light and fluffy. Add vanilla and blend 30 seconds. Add 2 cups flour and blend until a breadcrumb texture forms.Step 3Press mixture into a prepared pan and prick all over with a fork. Bake until lightly golden, 35 to 40 minutes. Let cool completely.Step 4Make caramel layer: In a small saucepan over low heat, add caramels and melt down until creamy, stirring occasionally, 10 minutes. Stir in heavy cream and let thicken, stirring occasionally to make sure mixture doesn’t burn, 15 minutes. Pour over cooled shortbread crust. Refrigerate for 30 minutes, or until firm.Step 5Make cookie dough layer. Cream together all dough ingredients until smooth. Spread on top of caramel layer. Freeze until firm, about 30 minutes.Step 6Make chocolate layer: In a heatproof bowl over a saucepan of gently simmering water, melt chocolate. If mixture is thick, add vegetable oil and stir until completely combined. Pour over cookie dough layer.Step 7Refrigerate 20 minutes until firm, then slice into bars.
