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Ingredients One per line	Shortbread layer 2 1/2 sticks butter softened to room temperature and divided 1 cup sugar 1 tsp vanilla 2 cups flour Caramel layer 60 caramels 6 Tbsp heavy cream Cookie dough layer 1/3 cup brown sugar 8 oz cream cheese softened to room temperature 1 tsp vanilla pinch of kosher salt 1 cup powdered sugar 1/2 Cup mini chocolate chips Chocoate layer 2 cups melted chocolate 2 Tbsp vegetable oil Flaky sea salt for garnish
Directions One per line	Preheat oven to 300 degrees. Line an 8x11 pan with parchment paper and spray with cooking spray. Make the shortbread layer. Blend softened butter with sugar antil light and fluffy. Add vanilla and blend 30 seconds. add 2 cups flour. Blend until a breadcrumb texture forms. Press mixture in prepared pan and prick all over with a fork. Bake until lightly golden 35-40 minutes. Let cool completely. Make caramel layer In a small saucepan over low heat, add caramels and melt down until creamy, stirring occasionally. (about 10 minutes) Stir in heavy cream and let thicken, stirring occaionally to make sure mixture doesn't burn. Bout 15 minutes. Pour over cooled shortbread crust. Refrigerate for 30 minutes or until firm. Make cooke dough layer. Cream togerther all dough iingredients until smooth. Spread on tope of caramel layer. Refrigerate for 30 minutes or until firm. Make shocolate 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 cookie layer, Sprinkle with flaky sea salt. Refrigerate 20 minutes until firm. Slice into bars.
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