Chocolate Caramel Shortbread
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 can sweetened condensed milk
3 tablespoons corn syrup
1 teaspoon vanilla extract
3 squares semisweet chocolate, melted
Heat oven to 350 degrees F.
In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well.
With floured finger, press evenly into greased 9-inch square pan.
Bake for 30 to 35 minutes or until lightly browned. Cool slightly.
In 2 quart glass measure, with handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1 minute.
Stir in sweetened condensed milk and corn syrup.
Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color.
Stir in vanilla extract. Spread over warm shortbread. Drizzle with chocolate.
Chill until firm.
Cut into bars.
Store covered at room temperature.
Makes 24 bars