Caramel Cookie Shortbread Bars

Add the apple cider to a pot and reduce over medium-high heat until a thick, syrup-like consistency forms.

Add the butter, sugars, and heavy cream and stir in until melted, then return to the heat.

Allow the mixture to bubble, stirring occasionally, until it reaches 230℉. Stir in the salt and cinnamon then allow it to cool and start to thicken.

Cream the butter, sugar, cinnamon and vanilla until light and fluffy.

Scrape down the sides, then add the flour and salt and mix until combined.

Press ⅔ of the mixture into the bottom of the prepared pan, getting it into the corners, then bake.

Allow the shortbread to cool for a bit, then pour over the caramel.

Flatten small pieces of excess dough and place on top of the caramel. Bake for an additional 20 minutes, then cool and transfer to the fridge to set completely.