Chocolate Caramel Squares

Ingredients:

Shortbread Base

2⁄3 C.               Butter
1⁄4 C.               Sugar
1-1⁄4 C.           Flour

Caramel

1⁄2 C.               Butter
1⁄2 C.               Brown sugar
2 T.                  Corn syrup
1⁄2 C.               Sweetened condensed milk

Chocolate Topping

1 1⁄4 C.            Semi-sweet chocolate chips

Directions:

1. Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.  Pat into a 9″ pan.  Bake at 350 F for 20 minutes.
2. Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over
3. Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.  The squares will keep for 1 week in an airtight container at room temperature.

Enjoy, Dean Stefanic