Chocolate Glazed Caramel Bars

For the crust:

Preheat oven to 375 degrees (F).

Cream butter and sugar. Add flour, salt and oats, mixing until combined. Add vanilla and mix briefly. Press into a greased 9×13 inch baking pan.

Bake for 17 minutes or until golden brown. Set aside to cool.

For the filling:

Melt butter in heavy saucepan. Add sweetened condensed milk, brown sugar, light karo syrup and vanilla, stirring until thoroughly combined. Heat over medium-high flame. Once a boil is reached, boil 7 minutes, stirring constantly.

Pour over cooled crust. Cool thoroughly before adding glaze.

For the glaze:

Coarsely chop chocolate. Melt in a heat resistant bowl over simmering water until smooth. Pour over caramel. Spread evenly.

Refrigerate until firm, but not hard, about two hours.

Cut into squares. Wipe knife clean after each cut.

Makes 24 bars

Store in an airtight container.

Best enjoyed at room temperature.