A Buttery Shortbread with Sweet Caramel and Milk Chocolate topping
Preheat Oven to 350F.
Make the shortbread base
In a medium mixing bowl, combine 2/3 Cup butter, white sugar and flour until the mixture is crumbly.
Press mixture into a 9 inch square baking pan and bake for 20 minutes.
Make the caramel filling
In a saucepan, combine 1/2 Cup butter, brown sugar, corn syrup and sweetened condensed milk. Bring to a boil and continue to boil for 5 minutes.
Remove mixture from heat and using a wooden spoon, continuously mix for about 3 minutes. Pour mixture of crust. Let cool in refrigerator until mixture is firm.
Make the chocolate topping
Place milk chocolate chips in a microwave safe bowl and heat for 1 minute. Stir and continue to heat and stir every 20 seconds until the chocolate is smooth.