Ingredients
2 c. flour
1 1/2 c. packed light brown sugar divided
1 tea salt divided
2 c. COLD unsalted butter divided
1 1/2 tea vanilla divided
1/4 c. light corn syrup
1 14oz. can sweetened condensed milk
3/4 lb. premium milk or dark choclate
Preparation
Preheat oven 325. Butter bottom and sides of 9x13 pan, layer with parchment paper. Shortbread - flour, 1/2 c. of brown sugar, 1/2 tea salt in food food processor and pulse till mixed. Add 1 c. of butter in chunks and pulse till roughly mixed. Add 1/2 tea vanilla and process till it begins to form a ball. Press evenly into bottom of pan. Bake 35-40 min. Caramel- Melt remaining butter, stir in remaining 1 c. brown sugar, corn syrup and condensed milk. Raise heat to med-low; bring to boil, stirring constantly for 4 min. Remove from heat, stir in remaining salt, than 1 tea vanilla. Pour evenly over shortbread. Let cool. Melt chocolate than poour evenly over caramel layer. Cool completely. Cut into squares.
