• Preheat your oven to 300°F and line a 9" x 13" pan with nonstick foil.

Shortbread:

• In a mixer, beat butter, sugar and vanilla.
• Add flour and salt.
• Press evenly into the pan.
• I like to lay parchment or wax paper over it and roll with a small rolling pin to even out.
• Bake the crust approx 35 minutes until lightly golden.
• Let cool.

Caramel layer:

• Melt the caramel and cream in a microwave safe bowl stirring often until smooth.
• Pour the caramel over the cool crust and pop in freezer to set it quickly.

Chocolate:

• Melt the milk chocolate and butter in the microwave until smooth.
• Pour over the cold caramel layer.
• Place in fridge until set up.
• Let sit at room temp about 10 minutes before cutting into squares.