Chocolate Caramel Shortbread

• 2 cup (2 sticks) butter or margarine, softened
• ½ cup confectioners’ sugar
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup (1 stick) butter or margarine
• 3 tablespoons light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate, melted

Cream 1 cup butter, the confectioners’ sugar and salt in a mixing bowl until light and fluffy. Stir in the flour. Press into a greased 9×9 baking pan. Bake at 350 degrees for 30 to 35 minutes or until light brown. Cool slightly. Microwave ½ cup butter in a microwave-safe dish for 1 minute. Stir in the corn syrup and condensed milk. Microwave on high for 8 minutes or until the mixture turns a light caramel color, stirring at 1-minute intervals. Stir in the vanilla. Spread over the warm baked layer. Drizzle with the melted chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Yield: 2 dozen.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com