Caramel Shortbread

Base

2/3 cup butter, softened

1/4 cup sugar

1 1/4 cups all purpose flour

Filling

1/2 cup butter

1/2 cup packed light brown sugar

2 tbsp. light corn syrup

1/2 cup sweetened condensed milk

Topping

1 1/4 cups semi-sweet chocolate chips

~Preheat oven to 350'F(175'C)

~ In a medium bowl mix together butter, sugar, and flour until crumbly. Press into a 8-inch square pan. bake for 20 minutes.

~ In a medium heavy bottom saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Boil for 5 minutes. Remove form heat and beat my hand for a couple of minutes. Pour evenly over baked crust. Let the caramel firm.

~ Melt the chocolate over low heat in a small saucepan. Pour evenly over caramel layer. Chill then cut into sqaures. This recipe is very rich so i cut it into small squares

Enjoy! :)

~Recipe from The Happy Baker by Erin Bolger~