Yum, what a treat! It’s even better the next day… if you can resist until then :)

For the Shortbread Layers
2 cups (250g) all-purpose flour
1 cup (225g) unsalted butter, softened
½ cup (100g) sugar
½ teaspoon salt

For the Caramel Layer
1 cup (200g) soft caramels (store-bought or homemade)
2 tablespoons heavy cream

For the Chocolate Layer
1 cup (175g) chocolate chips (semi-sweet or milk)
1 tablespoon butter

Preheat Oven: Set your oven to 350°F (175°C) and line an 8×8-inch (or 9×9-inch) baking pan with parchment paper.

Make the Shortbread Dough:

In a bowl, mix flour, sugar, and salt.
Add softened butter and mix until crumbly dough forms.

Bake the Bottom Shortbread Layer:

Press half of the dough evenly into the pan.
Bake for 15 minutes until lightly golden. Let cool slightly.

Prepare the Caramel Layer:

Melt caramels with heavy cream over low heat, stirring until smooth.
Pour over the baked shortbread layer and spread evenly.

Melt and Spread the Chocolate:

Melt chocolate chips with 1 tablespoon butter (microwave in 20-second bursts, stirring in between).
Spread the melted chocolate over the caramel layer.

Top with Remaining Shortbread Dough:

Crumble or gently press the remaining shortbread dough over the chocolate.
Bake for another 20-25 minutes until golden brown on top.

Cool and Slice:

Let bars cool completely before slicing into squares or bars.