Millionaire Shortbread or Homemade Twix Bars

Line a 13x9 pan with foil. Spray with cooking Spray. Heat oven to 350.
Mix together all the Shortbread Crust Ingredients. Press into the 13x9 pan. Use a fork to puncture the shortbread to help reduce too much puff. Bake for 25-30 minutes until starting to turn brown around the edges. Once out of the oven, use a spatula and press down to compact the shortbread, which will help reduce the crumbs. Cool.
Meanwhile, whisk together all the ingredients for the caramel and heat over medium heat. Unlike regular caramel, you need to keep stirring this fairly often. Once you get it to a good rolling boil, you don't need to stir as often, but at least every couple minutes. Heat until 236-239 degrees which is about 16-20 minutes. Remove from heat and pour over shortbread crust. Allow to completely set before making the chocolate topping.
For the chocolate topping, Heat the cream. I just put in the microwave for 30 seconds. Pour the hot cream over the chocolate and stir until chocolate is melted. The amount of cream depends on the consistency you desire (that and I didn't measure). If the chocolate doesn't melt completely, place in the microwave for 10-15 seconds (not any longer! It won't take long) and stir. Pour over the caramel.
Place in the refrigerator for 10 minutes or until chocolate is set. Pull the bars out by the foil and cut into squares. Try not to eat the entire pan! Enjoy!