How to make chocolate caramel shortbread bars

Gather your supplies.

Add flour to bowl.

Add icing sugar to bowl.

Add softened butter.

Blend well with electric mixer...

Or with a pastry blender.

Until it looks like this.

I decided to make individual portions instead of a big square slab. I put equal amounts if shortbread mixture into a lined mini cupcake tin.

Baked at 350' for about 20 minutes. Be careful not to overcook.

Put your chocolate chips in a heat safe dish and melt in microwave in 10 second intervals, stirring after each 10 second interval.

Put contents of your Dulce De Leche into medium saucepan and bring to a boil, stirring constantly. Boil for 5 minutes and remove from heat. I used Eagle Brand Dulce De Leche caramel sauce.

Pour a layer of caramel onto each shortbread piece.

Don't worry about them being smoothed perfectly.

Once chocolate is melted, pour a layer of chocolate over the caramel.

Decorate or drizzle with caramel if you choose.

If you have extra chocolate, fill some candy moulds! :-)

Chill for a couple hours and serve!