Instructions for shortbread cookies:

Preheat oven to 350 F.

Mix butter, sugar and vanilla until a creamy pale yellow.

Mix salt and flour into the butter mixture.

Roll out the dough to about 1/2 inch thick on a parchment paper lined cookie sheet. Dough may not fill the entire pan and that is fine but it should fill most of it.

Bake for 20 minutes.

Let cookie cool and make the caramel.

Instructions for the caramel and chocolate topping:

In a heavy bottomed sauce pan, add butter, sugar, corn syrup and heat on medium heat stirring continuously so sugar doesn't burn on the bottom.

Once butter and sugars start to melt, whisk in the cream and salt.

Bring mixture to a boil then simmer.

Cook to the soft ball stage or 235 F.

Stir in vanilla at this point and remove from heat.

Pour over your shortbread cookie.

Let caramel sit for a few minutes or until the top start to harden.

Add chocolate chips on top and let sit for a few minutes until chocolate chips are melted. If they are not melting, place in a warmed oven for 2-3 minutes.

Once melted use a frosting spatula to spread the chocolate smoothly over the top.

Chill until chocolate is set.

Slice into bars and enjoy!