Chocolate Caramel Shortbread

• FOR THE SHORTBREAD CRUST:
• 2/3 cups Butter
• 1/4 cups Sugar
• 1-1/4 cup Flour
• FOR THE CARAMEL LAYER:
• 1/2 cups Butter
• 1/2 cups Brown Sugar
• 2 Tablespoons Light Corn Syrup
• 1/2 cups Sweetened, Condensed Milk
• FOR THE TOPPING:
• 1 package (12 Oz. Size) Milk Chocolate Chips

1. Preheat oven to 350u0b0F.
2. For the shortbread crust:
3. In a medium bowl, mix together butter, sugar and flour. Dough will be crumbly. Press into a 8x8 in square pan. Bake for 20 minutes.
4. For the caramel layer:
5. In a saucepan, combine butter, brown sugar, corn syrup and condensed milk. Bring to a boil. Let boil for 5 minutes. Remove from heat and stir with a wooden spoon for about 3 minutes. Pour over crust. Let cool until caramel sets.
6. For the topping:
7. Melt chocolate in a microwave safe bowl for 1 minute. Stir, continue melting in 15-second intervals until chocolate has completely melted. Pour over caramel layer, using an offset spatula to spread out and smooth.
8. Chill until chocolate has set, about 30 minutes. Cut into squares.
9. Recipe adapted from All Recipes.

shortbread, butter, ubc, flour, butter, brown sugar, syrup, milk, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-caramel-shortbread/ (may not work)