For the Fudge Topping:
In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.
Instant Pot Dill Pickle Chicken
Mini chicken pies
We affectionately call this ‘Nana’s Sweet Dream.’ It’s the ultimate comfort dessert, and I’m always asked to make a double batch!
Creme Brulee Cheesecake Bars
CAKE WITH PANNA COTTA AND STRAWBERRIES
A brand new washing machine in just a few minutes. The most powerful ingredient in vinegar!
Irresistible Crunch: Baked Garlic Parmesan Ranch Oyster Crackers Recipe
Creamy no-bake lemon cake with mascarpone:
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