Shortbread Caramel Brownie Bars

• 1 1/2 cups butter
• 2 1/2 cups flour
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 12 ounces individually wrapped soft caramels, such as Kraft
• 1/4 cup whole milk
• 10 ounces semisweet chocolate, finely chopped
• 3 large eggs
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2u0b0C of the flour, 1/2u0b0C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325u0b0 oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
2. Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
3. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2u0b0C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4u0b0C sugar, eggs and vanilla until well blended. Stir in remaining 1/2u0b0C flour, baking powder and salt until well blended.
4. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
5. Bake in a 350u0b0 oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

butter, flour, sugar, cornstarch, caramels, milk, chocolate, eggs, vanilla, baking powder, salt

Taken from www.food.com/recipe/shortbread-caramel-brownie-bars-192603 (may not work)