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For the crust:
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Preheat oven to 300 degree Fahrenheit.
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Spray a 9x13 in pan with cooking spray, or line with parchment paper. Set aside.
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In a medium-sized bowl, beat together the butter, sugar, and vanilla.
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Add the flour - at first the mixture may seem dry, but will come together quickly.
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Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.)
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Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles.
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Bake until lightly golden brown on top and edges - about 30-35 minutes.
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Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
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For the caramel layer:
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Melt the caramel and cream in a small saucepan over low heat.
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Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
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For the chocolate layer:
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Melt the chocolate in the microwave using ten second increments - stirring every time.
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If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don't use it for this very reason. )
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Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
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Return to the refrigerator (or freezer) until the chocolate is well set.
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Cut and serve.