Caramel Shortbread

Ingredients

1-1/2 cups butter, divided
1/2 cup icing sugar
1/4 tsp salt
1-1/4 cups all purpose flour
1 can sweetened condensed milk
1 tsp vanilla
3 ounces semisweet chocolate, melted. (small handful of chips)

Directions

• In a large mixing bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. Pat into a greased 9 inch pan (I use a 8x11 pan since I don't have a square one) Bake at 350F (180C) for 30 minutes, or until lightly browned. Cool slightly.


• In a qt (2L) glass measure with handle, in microwave oven, melt remaining 1/2 cup butter on high 1 min. Stir in sweetened condensed milk. Microwave on high 6 to 8 minutes, stirring after each minute until mixture turns a caramel colour. Stir in vanilla. Spread over warm shortbread . Drizzle with chocolate.


• Chill until firm.


• Cut into bars. Store covered at room temperature.