Chocolate Caramel Shortbread

1 1/2 cup butter, softened, divided
1/2 cup sifted icing sugar
1/4 tsp. salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 Tbsp corn syrup
1 tsp. vanilla extract
3 squares semisweet chocolate, melted

Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9- inch square pan. Bake for 30 to 35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle, in microwave oven, melt remaining 1/2 cup butter on HIGH for 1
minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH
for 6 to 8 minutes, stirring after each minute, or until mixture turns a
light caramel color. Stir in vanilla extract. Spread over warm shortbread.
Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at
room temperature. Makes 24 bars.


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