FOR THE SHORTBREAD CRUST

• 1/2 cup unsalted butter, extremely soft (1 stick)
• 1 cup all-purpose flour
• 1/3 cup confectioners’ sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

FOR THE PEANUT BUTTER FILLING

• 2 tablespoons unsalted butter, melted
• 1 cup creamy peanut butter (like Jif or Skippy; not homemade or ‘natural’, it’s too thin and runny)
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

FOR THE CARAMEL LAYER

• about 8 ounces (salted) caramel sauce (I used most of a 10-ounce jar of Trader Joe’s Fleur de Sel Caramel Sauce, just eyeball it. Or make Caramel Sauce or make 5-Minute Caramel Sauce)

FOR THE CHOCOLATE LAYER

• 1 1/2 to 1 3/4 cups semi-sweet chocolate chips (I used a 9 ounce bag)
• 2 to 3 tablespoons vegetable shortening, optional but recommended (for smoothness and so chocolate doesn’t set up overly firm, causing it to crack upon slicing)

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