Caramel Shortbread Bars

​1 ¼ cups flour
¼ cup sugar
pinch salt
2/3 cup butter
½ cup packed brown sugar
½ cup sweetened condensed milk
2 tablespoons light corn syrup
½ cup butter
1 cup chocolate chips
1 tablespoon shortening
 
1. Preheat oven to 350 degrees and line an 11x7 inch baking dish with nonstick foil, leaving a couple of inches of foil overhang on the short ends.
 
2. In a medium bowl, use a pastry blender to stir together flour, sugar, and salt. Cut in 2/3 cup butter until until pea-sized crumbs form. Pat evenly into prepared pan and bake until lightly browned around edges, about 25 minutes. Set aside on a rack to cool slightly.
 
3. In a small saucepan, whisk together brown sugar, sweetened condensed milk and corn syrup. Add butter and over medium heat, stir until melted. Cook, stirring almost constantly, until mixture boils and turns a few shades darker, about 10 minutes. Set aside to cool, whisking occasionally. When lukewarm, drizzle over crust. Working quickly, spread caramel evenly over crust. Refrigerate.
 
4. Place chocolate chips and shortening in a small glass bowl. Microwave in 20-second intervals, stirring, until smooth and melted. Drizzle over caramel layer and spread evenly. Refrigerate until chocolate is firm.
 
5. Remove from pan using ends of foil; carefully peel away foil and place on a cutting board. Carefully and firmly cut into small squares with a large knife or bench scraper. Store covered in the refrigerator or in the freezer. Bring to room temperature before serving.
 
Revised September 2017