Ingredients

The following ingredients have 9 Servings
  • ¼ cup sugar
  • 1¼ cups flour
  • ⅔ cup butter (softened)
  • ½ cup butter
  • ½ cup brown sugar
  • 2 Tablespoons corn syrup
  • ½ cup sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 teaspoon vegetable oil

Instruction

  • Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
  • In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
  • Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
  • Remove from oven and let it cool completely.
  • In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
  • Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
  • In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
  • Pour chocolate over top the caramel layer and let it cool.
  • Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).