PREP: 10 min, TOTAL: 3 hr 15 min, SERVINGS: 32
INGREDIENTS
• 1.25 cups all-purpose flour
• 0.6 cup unsalted butter, softened
• 0.25 cup white sugar
• 0.5 cup unsalted butter
• 0.5 cup packed light brown sugar
• 0.5 cup sweetened condensed milk
• 2 tablespoons light corn syrup
• 1.25 cups milk chocolate chips
INSTRUCTIONS
Preheat the oven to 350 degrees F (175 C).
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.
Bake in the preheated oven until dry and light golden brown, about 20 minutes.
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.
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.
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.