Millionaire Bars

crust:

2, 10.6 oz. boxes Walkers Shortbread fingers (about 16 fingers)

6 T. butter, melted

caramel layer:

11 oz. caramel squares, unwrapped, or 2 c. Kraft caramel bits

1/4 c. heavy cream

sea salt, optional

ganache:

1/3 c. heavy cream

2 T. butter

1 t. vanilla

1 1/2 c. chocolate chips

9 large Walkers Festive Shapes cookies

Line 10x10 baking dish with parchment paper. Set aside. Crush the shortbread fingers until fine. Pour in bowl and pour in melted butter. Stir to combine and press evenly in pan.  The layer will be thin. In a medium saucepan that has been sprayed, add caramels and heavy cream. Stir with wooden spoon until fully melted and smooth. About 7-10 minutes. Pour over crust layer in pan. Sprinkle with sea salt. While the caramel sets, make the ganache by adding the heavy cream and butter together in medium saucepan. Heat over medium until butter is melted and mixture is hot, but not boiling. Remove from heat and add vanilla. Pour over chocolate chips in a medium bowl. Stir until smooth and fully melted. Spread ganache over caramel layer. Press the festive shapes evenly into the top of the chocolate. Move to the refrigerator to set, about 30 minutes. Lift the bars from the pan using the parchment paper, Slice into 9 bars. Enjoy!

Picture of finished bars: