Chocolate Caramel Shortbread Bars

Ingredients

• 3 cubes softened butter (not margarine)
• ½ cup sugar
• 1½ teaspoons vanilla
• 3 cups all-purpose flour
• 1 can (13.4 oz) Dulce de Leche (or make your own)
• ¾ cup whipping cream
• 6 tablespoons butter (not margarine)
• 3 tablespoons light corn syrup
• 12 ounces semisweet chocolate chips
• ¾ teaspoon vanilla

Instructions

1. Place butter in a large bowl and beat with an electric mixer on medium to high speed for 30 seconds.
2. Add sugar and 1½ teaspoons vanilla; beat until combined, scraping sides of bowl occasionally.
3. Add the flour – beating with the mixer as long as possible and finish mixing with a heavy wooden spoon.
4. Cover and chill for 30 to 60 minutes or until dough is easy to handle.
5. Preheat oven to 350º F.
6. Line a 13” x 9”x 2” pan with foil – wrap the foil over edges of pan.
7. Press dough evenly into bottom of the foil-lined baking pan.
8. Bake for 20 to 25 minutes or until top is lightly browned.
9. Cool in pan on a wire rack.
10. Spread Dulce de Leche evenly across the top of the cooled crust.
11. Place the whipping cream, 6 tablespoons butter, and the corn syrup in a medium sauce pan.
12. Bring to a boil over medium heat, stirring to dissolve syrup.
13. Remove from heat.
14. Add chocolate and vanilla to mixture in the saucepan – DO NOT STIR.
15. Let stand 5 minutes, then, stir until smooth.
16. Let stand 10 minutes at room temperature to cool slightly.
17. Slowly pour chocolate mixture evenly over the Dulce de Leche layer.
18. Cover and chill 1 to 2 hours or until chocolate layer is completely set.
19. Use the foil to lift uncut bars out of pan.
20. Cut into bars.

Notes