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.
Italian Cream Cake
Sugar-Free Energy Snack Recipe
Vinegar in the toilet solves an annoying and very common problem: try it now
Elon Musk Takes a Shot at Stephen King with V.u.l.g.a.r AI-Generated Pic, But It Backfires Spectacularly
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
Aluminum foil in the freezer, why you should do it