1½ cups butter, softened
1 cup powdered sugar
1 teaspoon vanilla
3 cups flour
¼ teaspoon salt
Caramel Layer:
15 oz of caramels (or block)
2 Tablespoons evaporated milk
Chocolate layer:
2 cups milk chocolate chips
2 teaspoons shortening
Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined. Dump dough onto a lightly flour surface. Roll dough out to ½ inch thick. With a small biscuit cutter, cut out cookies and place on greased cookie sheet. Bake at 350 degrees F 14-16 minutes. Remove from oven and let cookies cool completely. Melt caramel according to package directions. Spread over cooled cookies. Let caramel cool completely before spreading on the chocolate. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel. Let chocolate set before eating and serving. I popped mine in the fridge/freezer to get the chocolate to set faster.