1/2 cup butter
1/4 cup white sugar
1 1/4 cup all purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz. can sweetened condensed milk
1 cup milk chocolate chips
Step 1: Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square pan that has been greased and lined with parchment (Sam did not do either and it came out fine, but he did use a non-stick pan). Bake at 350 degrees for 20 -25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.
Step 2: Bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup , and sweetened condensed milk. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramelon COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional 1 to 2 hours in the freezer to get the caramel stone hard.
Step 3: Melt the chocolate chips over low heat. Spread the melted chocolate directly onto the cooled caramel layer. Let cool for 1 hour. Enjoy.
These were extremly yummy and Sam can not wait to make them again. Next week he is going to try out a recipe for Coconut rice crispy treats. Can not wait, yum!