Chocolate Coffee Caramel Shortbread Candy Bars
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Chocolate, Caramel, Coffee Shortbread Candy Bars
Combine and mix the butter, flour, sugar, and vanilla. Press the shortbread dough into the pan. Bake for 28-35 minutes or until the crust is lightly golden and cool completely before adding caramel layer.
Combine milk with coffee. Add to a bowl filled with caramel and melt in the microwave in 30 second increments.
Add caramel layer to the shortbread. Cool in the refrigerator for 30 minutes.
Remove from the refrigerator and cut into rectangles.
Melt milk chocolate in a bowl and dip rectangles in the chocolate.
Refrigerate or freeze until hardened. Store in the fridge, covered, for up to 1 week.
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