INGREDIENTS
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Shortbread Crust/Topping:
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2 c. butter, at room temperature
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1 c. sugar
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1-1/2 c. powdered sugar
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2 tbsp. vanilla extract
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4 c. all purpose flour
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Salted Caramel Filling:
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1 (14 oz.) bag caramels, unwrapped
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1/3 c heavy whipping cream
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1/2 tsp. vanilla extract
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1/2 tbsp. sea salt
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