BASE
3/4 cup butter, softened
½ cup white sugar
1 ¼ cups all-purpose flour
FILLING
1/2 cup butter
¼ cup white sugar
3 tbsp. corn syrup
1 can sweetened condensed milk
1/2 tsp. salt
TOPPING
½ cup chocolate chips, milk or dark
Preheat oven to 325 F. Line a 9” square pan with parchment paper having it extend over edges to make handles.
Combine ¾ cup butter, ½ cup sugar and flour and mix to form coarse crumb mixture. Press into prepared pan and bake for 20 – 25 minutes or until light brown.
Filling: Combine all ingredients in saucepan and heat gently until smooth. Increase temperature slightly and bring mixture to a boil, stirring occasionally. Allow to boil for 6 minutes while continuing to stir occasionally. Remove from heat and beat until thickened. Pour over shortbread base and refrigerate until cooled and firm.
Melt chocolate chips and spread evenly over caramel layer. Before chocolate sets completely, score chocolate into squares.
