FOR THE SHORTBREAD LAYER
2/3 cup butter, softened
1/4 cup sugar (I use and LOVE In The Raw Sugar Organic White)
1 1/4 cup all purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
FOR THE CARAMEL LAYER
1 (11 ounce) bag of caramels
1/4 cup heavy cream
1 cup dry roasted (plain) peanuts
FOR THE CHOCOLATE LAYER
12 ounces good quality milk chocolate chips
Preheat oven to 350F. Line a 9x9 inch baking dish with parchment paper. Set aside.
Cream together the butter, sugar, flour, salt, and vanilla until crumbled and fully incorporated.
Press the shortbread mixture into the bottom of the lined baking dish and cook for approximately 20 minutes, until slightly golden.
Remove from the oven and set aside.
Place the caramels and the cream in a microwave safe bowl and microwave for 2 minutes, stirring every 30 seconds. Stir in the peanuts and pour the mixture evenly over the shortbread. Use a spoon to distribute the caramel evenly.
Allow to cool for at least 10 minutes.
In a microwave safe bowl, heat chocolate in increments of 30 seconds, stirring each time, until melted.
Pour the chocolate over the caramel and spread evenly.
Allow the chocolate to cool and harden completely before serving, about 2 hours. You can speed up the process by letting it cool in the fridge. Cut into squares and serve!