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Ingredients One per line	SHORTBREAD LAYER 2 1/2 sticks butter, softened to room temperature (divided) 1 c. sugar 1 tsp. vanilla extract 2 c. all-purpose flour CARAMEL LAYER 60 caramels 6 tbsp. heavy cream COOKIE DOUGH LAYER 1/3 c. brown sugar 8 oz. cream cheese, softened to room temperature 1 tsp. vanilla extract pinch of kosher salt 1 c. powdered sugar 1/2 c. mini chocolate chips CHOCOLATE LAYER 2 c. melted chocolate 2 tbsp. vegetable oil (melted) Flaky sea salt, for garnish
Directions One per line	Preheat oven to 300° F Line an 8-x-11" pan with parchment paper and spray with cooking spray. Make shortbread layer: Blend softened butter with sugar until light and fluffy. Add vanilla and blend 30 seconds. Add 2 cups flour and blend until a breadcrumb texture forms. Press mixture into a prepared pan and prick all over with a fork. Bake until lightly golden, 35 to 40 minutes. Let cool completely. Make caramel layer: In a small saucepan over low heat, add caramels and melt down until creamy, stirring occasionally, 10 minutes. Stir in heavy cream and let thicken, stirring occasionally to make sure mixture doesn't burn, 15 minutes. Pour over cooled shortbread crust. Refrigerate for 30 minutes, or until firm. Make cookie dough layer. Cream together all dough ingredients until smooth. Spread on top of caramel layer. Refrigerate for 30 minutes, or until firm. Make chocolate layer: In a heatproof bowl over a saucepan of gently simmering water, melt chocolate. If mixture is thick, add vegetable oil and stir until completely combined. Pour over caramel layer. Sprinkle with flaky sea salt. Refrigerate 20 minutes until firm, then slice into bars. YIELDS:10 TOTAL TIME: 2 HOURS 40 MINS
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