CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour
¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

Preheat oven to 375 degrees.
Spray a 9-inch square pan with nonstick cooking spray; set aside.

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral.