A layer of buttery shortbread made easy with Walkers Shortbread, topped with a gooey salted caramel layer, topped with a dark chocolate ganache, and finished with a Walkers Shortbread Festive Shape cookie pressed into the top.
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.
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.
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.
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.
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.
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.
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!
Semi sweet or milk chocolate can be used in the ganache. Store leftovers covered either at room temperature or in the fridge for up to a week.