Recipe - Chocolate Caramel Shortbread

1 One half cup Butter, softened, divided
One half cup Sifted cicing sugar
One fourth teaspoon Salt
1 One fourth cup All purpose flour
1 cn Sweetened condensed milk
3 tablespoon Corn syrup
1 teaspoon Vanilla
3 Squares semi sweet
chocolate, melted

Preheat oven to 350F. 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 3035 minutes or until lightly
browned. Cool slightly. In 2 quart glass measure, with handle,in microwave
oven, melt remaining One half cup butter on high. for 1 minutes. Stir in
sweetened condensed milk and corn syrup. Microwave on high for 68 minutes,
stirring after each minute, or until mixture turns a light caramel colour.
Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill
until firm. Cut into bars. Store covered at room temperature. Makes 24
bars.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini