Caramel Chew Bars

Source: Christmas Cookie Magazine
Yield: no where near enough!

1 cup butter, softened
1/4 c. sugar
1/2 tsp. vanilla
1 1/3 c. flour
1 cup crushed Saltine crackers (about 23)
1 14-oz package of caramels, unwrapped
1 cup. evaporated milk
1 1/2 c. semisweet chocolate chips
2 tsp. shortening

1. Preheat oven to 350 degrees. Line a 13x9 baking fan with foil, and grease.
2. In a large mixing bowl, beat butter with electric speed until light and fluffy. Add sugar and vanilla.
3. Gradually beat in flour. Stir in cracker crumbs.
4. Spread mixture in pan and bake for 15 minutes or until lightly brown.
5. Meanwhile, in a heavy medium saucepan, combine caramels and evaporated milk. Heat and stir over medium-low heat until melted and smooth. Pour hot caramel over hot baked crust. Bake about 8 minutes more or until top is bubbly.
6. In a medium bowl, melt chocolate pieces and shortening. Pour melted chocolate over caramel. Cool completely in pan on a wire rack. Using edges of foil, lift out of pan uncut.

These are delicious, but a word of advice: if you forget the evaporated milk like I did, you'll have a seriously difficult time pouring the caramel. Still good, but a royal pain. Don't forget the milk!