For the Shortbread:
2 cups all purpose flour
1/4 teaspoon salt
2 sticks of butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

For the Topping:
2 Granny Smith Apples, washed, cored and cut into 1/4-inch thick wedges
1 cup salted peanuts
fresh lemon juice from 1/2 lemon
1 (14 ounces) bag Caramel Candies, unwrapped
4 tablespoons butter, softened