Step 1

Coat an 8-inch square baking dish with cooking spray.

Step 2

In a food processor, pulse cookies until finely crushed. Place in a medium bowl, add butter, and mix well. Press cookie mixture firmly into bottom of baking dish. Refrigerate until ready to use.

Step 3

In a small saucepan over medium heat, combine caramels and heavy cream; cook until melted, stirring constantly. Evenly pour over crust, spreading quickly before it hardens. Refrigerate 15 minutes, or until set.

Step 4

In a small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Pour mixture over caramel and spread evenly. Refrigerate until set.

Step 5

Using a sharp knife, cut into bars. Cover and refrigerate any leftovers.