Caramel Shortbread

Preheat oven to 350 degrees.


2/3C     butter, softened
1/4C     sugar
1 1/4C  flour

Mix together and press into a 8 X 8 pan. 
Bake for 20 minutes.


1/2C     butter
1/2C     packed light brown sugar
2TBSP   light corn syrup
1/2C     sweetened condensed milk

Place all filling ingredients in a medium saucepan and bring to a boil.  Boil for 5 minutes. 
Remove from heat and beat by a hand for a couple of minutes. 
Pour over crust and let caramel firm.


1 1/4C  chocolate chips

Melt chocolate and pour over the caramel layer.
Chill until set.  Cut into small squares. 
Store in a sealed container.