Chocolate Caramel Shortbread

Preheat oven to 350ºF.

For the shortbread crust:
In a medium bowl, mix together butter, sugar and flour. Dough will be crumbly. Press into a 8×8 in square pan. Bake for 20 minutes.

For the caramel layer:
In a saucepan, combine butter, brown sugar, corn syrup and condensed milk. Bring to a boil. Let boil for 5 minutes. Remove from heat and stir with a wooden spoon for about 3 minutes. Pour over crust. Let cool until caramel sets.

For the topping:
Melt chocolate in a microwave safe bowl for 1 minute. Stir, continue melting in 15-second intervals until chocolate has completely melted. Pour over caramel layer, using an offset spatula to spread out and smooth.

Chill until chocolate has set, about 30 minutes. Cut into squares.

Recipe adapted from All Recipes.