12ounceswhite almond bark, white melting chocolate, or white chocolate chips
1cupred candy melts
1cuppink candy melts
sprinkles
Instructions
In a medium bowl cream together the butter and sugar with an electric mixer until light and fluffy. Add the flour and vanilla and mix until just combined (it will be crumbly).
Gently press the shortbread dough into a parchment lined 9x13" pan. Prick dough with a fork all over then bake on the center rack of a preheated 325℉ oven until lightly golden (about 30 minutes). Set aside to cool.
While shortbread is cooling, heat caramels and cream in a small pot over medium-low heat, stirring constantly until everything is combined and no lumps remain. Pour the caramel sauce over the shortbread layer and set aside to cool.
When the caramel layer has cooled, melt your colored candy melts in separate microwave safe bowls. Begin with the white melts and microwave on high power for 20 second increments, stirring between heat cycles, until completely melted and smooth.
Pour the white chocolate over the caramel layer and spread to cover completely. Repeated melting directions with the red and pink candy melts, then add dollops of the melted colors to the top of the bars. Use a knife to swirl the colors and make patterns.
Top with sprinkles before candy melts set, then refrigerate to allow the dish to firm. Slice into 24 pieces before serving (we like to use a warm knife for this to easily cut through the chocolate/candy melt layer.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.