2 sticks salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla
2 cups flour
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)
18 ounces milk chocolate, melted (I used
1 tablespoon vegetable shortening (optional) – I did not need this-Hershey’s melted perfectly
Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9″ x 13″ pan with nonstick foil
2) In a bowl, beat together the butter, sugar a
3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.