2 1/2 sticks unsalted butter, room temperature
1/2 cup sugar
2 large egg yolks
2 1/2 cups all purpose flour
2 cans dulce de leche
1/2 teaspoon vanilla paste
1/2 cup bittersweet chocolate morsels
1/2 cup semi-sweet chocolate morsels
1 1/2 teaspoon vegetable oil
Preheat oven to 350 degrees. In a 9x13 cake pan, line with parchment so that you form a sling. Spray generously with cooking spray.
In a stand mixer or food processor, cream together the butter and sugar. Add in eggs one at a time making sure to mix completely and wiping down the sides. Add in flour one cup at a time, mixing until a ball is formed. Remove from bowl and turn out onto a floured surface. Knead with 1/4 cup flour until dough is firm and no longer sticky. Press into the bottom of the prepared pan. Poke with a fork all over. Bake for 20-25 minutes or until golden brown. Remove from oven and allow to cool completely.
In a medium sized bowl empty the cans of dulce de leche. Heat in microwave for 3 minutes or until warm. Add in vanilla paste stirring till well combined. Pour over COOLED shortbread. Spread over shortbread until it is completely covered. Refrigerate for 1 hour.
In a medium sized bowl melt chocolates in microwave on medium heat. Stirring every 30 seconds till melted. Add in vegetable oil and stir to combine. Spread chocolate over the caramel and return to the refrigerate for 30 minutes or until chocolate is set up.
Once chocolate is set, use the sling to lift bars out of the ban. Use a sharp knife and cut into bars. Store in refrigerator for up to a week in an airtight container