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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 325 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper.
Step 2
In a large bowl or stand mixer, beat together the butter and sugars until light and fluffy, about 2 minutes. Mix in the vanilla. Gradually beat in the flour on low speed until a soft dough forms.
Step 3
Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust. Place the remaining dough in the refrigerator.
Step 4
Bake the crust for 18-20 minutes until the edges are lightly golden brown. Let cool for 15 to 20 minutes.
Step 5
While the crust cools, make the caramel filling. Place the caramels and cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the mixture is smooth. Stir in the vanilla extract.
Step 6
Pour the caramel over the cooled crust and spread into an even layer. Sprinkle the sea salt evenly over the caramel.
Step 7
Remove the reserved dough from the refrigerator. Crumble it evenly over the caramel layer.
Step 8
Return the pan to the oven and bake for 25 to 30 minutes until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden.
Step 9
Let cool completely before cutting into squares. For clean cuts, refrigerate for 1 to 2 hours before slicing. Store in an airtight container.
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