Preheat oven to 350°F. Line 8x8 or 7x11 inch pan with parchment paper.

Using a stand mixer or electric hand mixer, blend butter and powdered sugar together until creamed (1-2 minutes). Add vanilla.

Mix in flour until combined. The mixture will be clumpy but as you continue to mix it will come together.

Press dough evenly onto the bottom of the pan lined with parchment paper.

Bake at 350°F for 17-19 minutes or until edges begin to brown and middle has cooked through.

Let cool before adding caramel.

Make homemade caramel (FIND RECIPE HERE - you'll have some extra caramel with this recipe) OR heat 12 oz store-bought caramel squares with 1-2 tablespoons cream).

Heat caramel until smooth and pourable.

Pour caramel over cooled shortbread base.

Let caramel layer cool and set before adding Chocolate layer. To speed up cooling, place in refrigerator or freezer.

In a microwave-safe bowl, microwave your preferred flavor of chocolate chips with 1-2 tsp oil for 30 seconds at a time stirring in between. (about 60 seconds). Heat until chocolate is smooth after stirring.

Pour and smooth chocolate over cooled caramel layer.

Refrigerate until chocolate is fully set (30 min - 2 hours depending on how cool the caramel layer was when chocolate was added).

Cut into squares and ENJOY!