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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.
Slowly and carefully incorporate the all-purpose flour into the mixture. Keep on mixing until all of the flour has been incorporated. The finished shortbread mixture could seem crumbly, so keep that in mind. Nevertheless, it ought to keep its shape when compressed.
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