Caramel Shortbread Cookies

It's less than 3 months until Christmas.  These will be a great addition to my Christmas baking list.  I found the recipe in the September/October issue of allrecipes Magazine.  The photo in the magazine resemble pieces of a Twix bar.

For crust:
2/3 C. butter, softened
1/4 C. white sugar
1 1/4 C. flour

For topping:
1 stick butter
1/2 C. packed light brown sugar
2 tbsp. light corn syrup
1/2 C. sweetened condensed milk
1 1/4 C. chocolate chips

Preheat oven to 350 degrees.  Line a 9 inch with parchment paper.

Stir together butter, sugar, and flour in a bowl or pulse in a food processor until crumbly.  Press evenly into bottom of prepared pan.  Bake until pale golden, about 25 minutes.  Let cool 10 minutes.

Meanwhile, stir together butter, brown sugar, corn syrup, and condensed milk in a heavy 2 quart saucepan.  Bring to a boil and cook, stirring frequently until stiff, about 7 minutes.  Remove from heat and beat vigorously with a wooden spoon for 3 minutes.

Pour caramel over crust and spread evenly.   Let cool until it begins to firm, about 30 minutes.

Microwave chocolate chips in a microwave safe bowl 1 minute, then stir.  Microwave at 20 second intervals, stirring after each interval, until chocolate is melted and smooth.  Pour chocolate over caramel and spread evenly to cover.  Chill until firm, about 30 minutes.

Cut into roughly 1 inch squares.