• Prepare 1 9inch by 9inch tin to shape the shortbread caramel treats. Line with a parchment paper cross for easy removal and grease the sides lightly with oil.

Soft Shortbread

• Cream together butter and vanilla until smooth. Add in powdered sugar and salt and mix until light and fluffy.
• Scrape down the edges of the bowl and add in flour. Mix until combine. The dough should resemble a crumb like texture.
• Using your hand, bring the dough together into a brick like shape. Wrap and chill in the refrigerator for about an hour.
• Preheat the oven to 350 degree Fahrenheit
• Remove dough from the refrigerator and use a rolling pin to work dough into a ½ inch slab. Cut slab into a square of the prepared tin. Use a fork to make an indented patten into the dough.
• Refrigerator for 10 minute to firm up the dough.
• Bake for 10-15 minutes or until the edges are gently colored. Remove from oven and place on a baking rack to let cool. Be very careful when moving.
• Once cool, place in the prepared 9inch by 9inch pan.

Soft Caramel

• In a heatproof bowl, combine the butter in1 Tablespoon chunks with the heavy cream. Heat for approximately 1 minute or until the mixture is hot and the butter is melted. Set aside.
• Combine water, corn syrup, and sugar in a small saucepan. Heat over medium heat until the sugar has dissolved. Stirring as needed. Let simmer for 5 minutes or until the temperature reaches 320° Fahrenheit.
• Careful pour ¼ of the butter mixture into the boiling sugar. The sugar will bubbly violently so be careful during this step. Mix until fully incorporated. Repeat until the butter mixture is fully combined.
• Cook the caramel until it reaches 240° Fahrenheit, approximately 5 minutes.
• Immediately pour the caramel on top of the shortbread cookie in the 9-inch by 9-inch pan. Let cool at room temperature for about 4 hours.
• Demold shortbread and caramel and cut intostick approximately 1 inch by 3 inches.  

Chocolate Coating

• In a heatproof bowl, microwave the chocolate on 30 second bursts until melted. Stir occasionally.
• Using a fork or spoon, dip the stick into the chocolate and use a spoon to ladle the chocolate over the top as needed.
• Set aside to allow chocolate to harden. Repeat until all cookies have been covered.
• Allow chocolate to chill for about 30 minutes.
• Enjoy!!