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Shortbread Layer:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
Caramel layer
2 cups caramel, cut into small chunks (about 14 ounces)
3 tablespoons heavy cream
Chocolate layer
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)
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