caramel bars

I have spent the last week and a half* rationing out these caramel bars, and we are down to the final four.  Last night, I sadly wrapped the remainders in tin foil for delivery and spent the rest of the evening going back and forth to the plate with crumbs on it, popping them into my mouth and shamefully ambling back to my bed.  Thank goodness I don't have roommates anymore.

My mother makes these every year for Christmas, and for some reason during the holidays it seems perfectly reasonable to shove handfuls into my mouth.  And one of every other cookie offered.  I think this year I might just cut to the chase and start eating sticks of butter rolled in brown sugar.

*  I know that I'm supposed to do one new recipe every week and I know this is only my second week and I have already failed.  In my defense, I haven't been feeling well and I made three new recipes last week.  If you're interested, I can certainly post the recipe for "half-eaten bowl of cereal" and "cold pitas with hummus."

Caramel Shortbread Squares

• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips.

1. Preheat oven to 350 degrees F (175 C).2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
2. After baking, I placed the shortbread into the freezer for about 10-20 minutes to cool.  If you do not do this, the caramel will separate from the shortbread later on.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust. Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.