Caramel Shortbread Hershey Coated Bars!!!

 

 


For the Shortbread Layer:
1/3 cup SOFT butter plus 1 extra tablespoon
1/3 cup granulated sugar
½ teaspoon vanilla extract
 ¼ teaspoon salt 
1 cup flour
Blend all in the mixer.  Will be crumbly.  Pat firmly into an 8x8 pan lined with nonstick foil. Bake at 350 for about 18 minutes until lightly browned.  Cool.


For the Caramel Layer:
IN THE MICROWAVE, MELT:
10 OUNCES CARAMELS  
1 TABLESPOON HEAVY CREAM UNTIL SMOOTH.  
POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.
 
FOR THE CHOCOLATE LAYER:
MICROWAVE 6 HERSHEY BARS.  
POUR OVER THE CARAMEL.   
LET CHILL UNTIL SET.   


THE KEY TO CUTTING THESE FOR THE LEAST AMOUNT OF SHORTBREAD CRUMBLE IS TO LET THEM COME TO ROOM TEMP FOR AN HOUR BEFORE CUTTING.  CUT INTO BARS, SERVE OR RETURN TO THE FRIDGE FOR STORAGE.