Shortbread topped with caramel and rich chocolate; what’s not to like? For a great variation, add 1 cup chopped pecans over the melted caramel layer before you add the Ganache.

INGREDIENTS | YIELDS 16 BARS

Shortbread Layer

• ¾ cup unsalted butter
• ½ cup confectioners’ sugar
• 1½ cups flour

Topping

• 1 (14-ounce) bag caramels
• 1/3 cup evaporated milk
• ¼ cup unsalted butter
• 1 recipe Ganache

1. Preheat oven to 350°F. Lightly butter 9" square pan.

2. Blend ¾ cup butter, confectioners’ sugar, and flour together until blended and crumbly. Press into bottom of pan.

3. Bake 10–15 minutes.

4. Melt caramel, evaporated milk, and ¼ cup butter together until smooth and blended. Spread over top of baked shortbread layer. Chill.

5. Spread warm Ganache over top of all. Chill. Cut into bars.