Caramel Shortbread Squares

Ingredients

• 1.25 cups all-purpose flour
• 0.67 cups unsalted butter , softened
• 0.25 cups white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 C).

2. 2

   To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.

3. 3

   Bake in the preheated oven until dry and light golden brown, about 20 minutes.

4. 4

   To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.

5. 5

   Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.

6. 6

   Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.