By @indulgethyself

Edited by Homegrown Market

 Ingredients: 

For the Shortbread:

• 4 sticks butter, softened
• 1 cup sugar
• 1/4 cup light brown sugar, packed
• 3 3/4 cup all-purpose flour
• 1/2 tsp salt

For the Caramel:

• 2 cups sugar
• 85 grams butter
• 1 cup heavy cream
• 1 tbsp. fine sea salt

For the Cookie Dough:

• Use Pillsbury ready made cookie dough

For the Chocolate Ganache:

• 1 1/2 cups dark chocolate chips
• 1 cup heavy cream
• 1 tbsp. vanilla extract

 Instructions:

Preheat oven to 350 degrees F.

Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.

For the Shortbread:

1. Beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan.
2. Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools.

For the Caramel:

1. To begin, heat the sugar over medium high-heat in a heavy bottomed saucepan, when the sugar starts to melt, start whisking the sugar, it will clump up, but keep whisking. Once it is melted, stop whisking.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
3. As soon as the sugar reaches the dark amber color, carefully add the butter & stir until it is melted.  *Remove the pan from the heat and slowly pour in the heavy cream, whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt flakes.
4. Let the caramel sauce cool for about 10 minutes in the pan.
5. Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for 15 minutes before continuing.

For the Cookie Dough:

1. Spread cookie dough on top of caramel layer using the palm of the hand into an even layer. Refrigerate the dough while you prepare the chocolate ganache.

For the Chocolate Ganache:

1. Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
2. Finally, to remove bars from pan: grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares.

Serve & Indulge!