• Line a 10x10 baking dish with parchment paper. Set aside.

To make the shortbread crust

• To a food processor, crush the Walkers Shortbread fingers into a fine crumb. Alternatively, you can place them into a large zip top bag and crush evenly with a rolling pin.
  10.6 ounces Walkers Shortbread fingers
• Pour the crumbs into a medium mixing bowl and pour in the melted butter. Stir to combine and then press into an even layer in the prepared pan. The layer will be thin.
  6 Tablespoons unsalted butter

To make the caramel layer

• To a medium saucepan, over medium heat, add the unwrapped caramels and heavy cream. Stir with a heat safe spatula until fully melted and smooth. This will take approximately 10 minutes.
  11 oz caramel squares, ¼ cup heavy cream
• Pour the caramel over the shortbread crust and use an offset spatula (or back of a spoon) to to spread into an even layer. Immediately sprinkle with flaky sea salt.
  flaky sea salt

To make the dark chocolate ganache

• While the caramel layer sets, make the ganache by adding the heavy cream and butter to a medium saucepan. Heat over medium heat until the butter is melted and the mixture is hot, but not boiling. Remove from heat, stir in vanilla, and pour over chocolate chips in a medium bowl. Stir until smooth and fully melted.
  ⅓ cup heavy cream, 2 Tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups dark chocolate chips

Assemble the bars

• While the ganache is still warm, press 9 Walkers festive shapes evenly into the top of the chocolate. Move to the fridge to let fully chill and set; approximately 30 minutes.
  9 large Walkers Festive Shapes
• Once set, lift the bars from the pan using the excess parchment paper. Use a large knife to evenly slice the bars into 9 squares. Enjoy!