Name: Decadent Caramel Shortbread Brownie Bars
Yield: 24 bars
Ingredients: 1.5 cups butter; 2.5 cups flour; 1.25 cups sugar; 2 tablespoons cornstarch; 12 ounces individually wrapped soft caramels, such as Kraft; 0.25 cup whole milk; 10 ounces semisweet chocolate, finely chopped; 3 large eggs; 1 tablespoon vanilla; 0.5 teaspoon baking powder; 0.25 teaspoon salt

Ready in: 2h

Serves: 24 bars

Ingredients: 11

Indulge in these irresistible caramel shortbread brownie bars that are the perfect combination of buttery shortbread, gooey caramel, and rich chocolate. A delightful treat that will satisfy any sweet tooth!

Ingredients

1 ¹⁄₂	cups butter
2 ¹⁄₂	cups flour
1 ¹⁄₄	cups sugar
2	tablespoons cornstarch
12	ounces individually wrapped soft caramels, such as Kraft
¹⁄₄	cup whole milk
10	ounces semisweet chocolate, finely chopped
3	large eggs
1	tablespoon vanilla
¹⁄₂	teaspoon baking powder
¹⁄₄	teaspoon salt

Instructions

Preparation of Shortbread and Crust
1.	Begin by cutting 1 ½ cups of butter into chunks. In the bowl of a food processor, combine 2 ½ cups of flour, 1 ¼ cups of sugar, cornstarch, and the butter chunks. Process until the dough comes together. Press the mixture evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a preheated 325°F oven until the top feels dry and just begins to brown, approximately 25 minutes. Allow the crust to cool completely.
Preparation of Caramel Layer
1.	While the crust is cooling, unwrap the soft caramels and place them in a microwave-safe bowl along with the whole milk. Microwave the mixture on full power for 1 minute. Stir the mixture, then continue to heat and stir at 30-second intervals until the caramels are melted and smooth, which should take about 3 minutes longer. Spread the caramel mixture evenly over the cooled crust and chill until firm, around 20 minutes.
Preparation of Chocolate Brownie Layer
1.	In a large bowl set over a pan of barely simmering water (ensuring the bottom of the bowl does not touch the water), stir the finely chopped semisweet chocolate and the remaining 1/2 cup of butter until melted and smooth. Remove the bowl from over the water and, using a whisk or a mixer on medium speed, beat in the remaining 3/4 cup of sugar, eggs, and vanilla until well blended. Stir in the remaining 1/2 cup of flour, baking powder, and salt until well combined.
2.	Pour the chocolate mixture over the caramel layer and use a knife or spatula to spread it evenly, completely covering the caramel.
3.	Bake in a preheated 350°F oven until a wooden skewer inserted into the chocolate layer comes out clean, which usually takes 35 to 40 minutes. Allow the bars to cool completely before cutting them into 24 pieces.