Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the vanilla extract.
• Gradually add the flour and mix until just combined. The dough will be stiff.
• Press the dough evenly into the prepared baking pan.
• Bake for 15-18 minutes, or until the edges are lightly golden brown.
• While the shortbread bakes, prepare the caramel. In a medium saucepan, combine sweetened condensed milk, butter, and corn syrup.
• Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color, about 5-8 minutes. Stir in vanilla extract.
• Pour the hot caramel evenly over the warm shortbread base.
• Let the caramel cool completely and set, about 1 hour.
• Once the caramel is set, melt the chocolate chips with vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Spread the melted chocolate evenly over the caramel layer.
• Refrigerate for at least 30 minutes to allow the chocolate to harden.
• Cut the chocolate-covered caramel into bars or squares.