Ingredients

Shortbread Layer:
2/3 cup Unsalted Butter softened
1/2 cup sugar
2 Eggs yolks only
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Caramel Filling:
14 soft caramel candies like Kraft Caramels
3 tablespoon heavy cream

Chocolate Drizzle:
6 ounce milk chocolate chips

Directions

To make the shortbread layer:
Preheat oven to 375 degrees. In a medium sized bowl, combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.

To make the caramel filling:
Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle:
Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.