Caramel Cookie Candy

• 2 teaspoons plus 2/3 cup butter, softened, divided
• 3/4 cup confectioners' sugar
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 cup corn syrup
• 1 cup butter, cubed
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2-1/2 pounds dark chocolate candy coating

1. Preheat oven to 375u0b0. Line a 13x9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
2. In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.
3. For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.
4. Reduce heat to medium-low and cook until a candy thermometer reads 238u0b0 (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.
5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.

butter, sugar, egg, vanilla, flour, baking powder, salt, sugar, corn syrup, butter, condensed milk, vanilla, coating

Taken from www.tasteofhome.com/recipes/caramel-cookie-candy/ (may not work)