Millionaire’s Shortbread Cookie Bars

To prepare shortbread: Preheat oven to 350F. In a food processor, pulse together butter (cut into chunks), flour, sugar, salt and vanilla until thoroughly blended. Press into two 8-inch square pans or one large cookie sheet with sides. Bake for about 20 minutes until edges are golden brown. Remove from oven and allow to cool.

To make caramel layer: In saucepan over medium -low heat, combine milk with butter and allow to boil. Continue stirring for about 10-15 minutes until mixture becomes thick and caramel-colored. Pour over cooked shortbread layer and allow to cool to room temperature.

Tip: if you want to make the caramel layer easier, replace the butter and sweetened condensed milk with two 14 oz. cans of dulce de leche. No need to heat, just pour right over the shortbread. I prefer the homemade version, but have used the dulce de leche in a pinch!

Chocolate layer: Melt morsels and spread over cooled caramel. Refrigerate and serve in small squares. Enjoy!