2⁄3 C. Butter
1⁄4 C. Sugar
1-1⁄4 C. Flour
1⁄2 C. Butter
1⁄2 C. Brown sugar
2 T. Corn syrup
1⁄2 C. Sweetened condensed milk
1 1⁄4 C. Semi-sweet chocolate chips
- 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.
- Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over
- 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