Shelly's Recipe

CHOCOLATE CARAMEL SHORTBREAD

Category: Cookies

1 1/2 cups butter, softened, divided
1/2 cup sifted confectioners sugar
1/4 tsp salt
1 1/4 cups flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 tsp vanilla extract
3 squares semisweet chocolate, melted

Preheat oven to 350. 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.