Chocolate Caramel Candy Bar Squares

For the crust, in your mixer, cream butter and brown sugar. Beat in flour until well-blended. Cover a 9×13 casserole dish with parchment paper and press the mixture into the bottom. Bake at 350F for 12 minutes.

For the caramel layer, in a small saucepan over medium-low heat, melt caramels and butter with milk until smooth, stirring occasionally to prevent scorching. Measure out powdered sugar into a large mixing bowl. Pour warm caramel over the sugar and stir until blended. Fold in pecans. Spread over the crust.

For the topping, melt chocolate chips and shortening; stir until smooth. Drizzle over the caramel layer and make a marbled effect using a bread knife, being careful NOT to cut the crust!

Cover and refrigerate for 3 hours. Remove caramels using the parchment paper and cut into cubes. Use a bread knife and cut straight through—no sawing! Store in the fridge with waxed paper between layers, or just eat them all, whatever is easiest.