1 and 1/2 cups (3 sticks) butter, room temperature
1 cup confectioners' sugar
3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
15 ounces caramel candies, unwrapped
2 cups milk chocolate chips
2 teaspoons Crisco
On a lightly floured surface, roll dough out to 1/2-inch thick. Us a 2-inch biscuit or circle cutter to cut out cookies. Place cookies on prepared baking sheet. Bake for 14 minutes. Let cookies cool.
Melt caramel and spread over the cooled cookies. Let caramel cool completely.
Add Crisco to the chocolate chips and melt in the microwave in 30-second increments. Spread melted chocolate over cooled caramel. Let chocolate set before serving.