Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
• For the shortbread base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and mix until just combined and a dough forms.
• Press the dough evenly into the prepared baking pan.
• Bake for 15-20 minutes, or until the edges are lightly golden.
• For the peanut butter caramel filling: While the base is baking, combine peanut butter, brown sugar, corn syrup, and butter in a saucepan over medium heat. Stir constantly until the butter is melted and the mixture is smooth and bubbly.
• Remove from heat and stir in the vanilla extract and salt.
• Pour the peanut butter caramel filling over the baked shortbread base and spread evenly.
• Return the pan to the oven and bake for another 10-15 minutes, or until the caramel is set and slightly golden.
• Let the bars cool completely in the pan on a wire rack.
• For the chocolate coating: Melt the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
• Once cooled, lift the shortbread and caramel slab out of the pan using the parchment paper overhang. Cut into desired bar shapes.
• Dip each bar into the melted chocolate, coating completely. Place on a parchment-lined baking sheet to set.
• Refrigerate until the chocolate is firm.