Chocolate Caramel Shortbread

Yield: 24 bars

Ingredients

• 1 1/2 cups butter, softened, divided
• 1/2 cup sifted confectioners' sugar
• 1/4 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons corn syrup
• 1 teaspoon vanilla extract
• 3 squares semisweet chocolate, melted

Instructions

1. Heat oven to 350 degrees F.
2. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well.
3. With floured finger, press evenly into greased 9 inch square pan.
4. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.
5. In a 2 quart glass measure, with handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1 minute.
6. Stir in sweetened condensed milk and corn syrup.
7. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color.
8. Stir in vanilla extract. Spread over warm shortbread. Drizzle with chocolate.
9. Chill until firm.
10. Cut into bars.
11. Store covered at room temperature.