Chocolate Caramel Shortbread Bars

Ingredients:

1 ½ cups of confectioners’ sugar, 1 cup of granulated sugar, 6 teaspoons of pure vanilla extract, 4 cups of all-purpose flour, 14 ounces of baking caramel pieces, ⅓⅓ cup of heavy whipping cream, 12 ounces of semi-sweet chocolate chips, 2 cups of room-temperature butter

Instructions:

Bring the oven up to 325°F, or 163°C. Line the bottom of a 9-by-13-inch baking dish with parchment paper. Lightly coat the parchment paper with a non-stick baking spray to make it easier to remove the bars from the pan after baking.

Put the butter, sugar (both confectioners’ and granulated), and vanilla extract (pure) into a large mixing basin and let it cool to room temperature. For a uniform and well blended mixture, use an electric hand mixer set at medium speed.

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