Just so you know, in case you don't , I am not a millionaire, but hey nothing is stopping me from having this yummy treat. On the other hand - living here in Minnesota we have gone from 95 to 41 in a few days time. Quite the weather we have here. Today is National Peanut butter Cookie day - so I may have to do a post for them too, since they have always been one of my very favorites.
1 1/4 c. all-purpose flour
1/2 c. powdered sugar
1 1/2 c. butter
5 tbsp. corn syrup
1 14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. semi-sweet or milk chocolate chips
1 tbsp. canola oil
Preheat your oven to 360. Line a 9 x 13 pan with foil. Stir together your flour and powdered sugar and cut in the 1 cup of butter unti lcourse crumbs result - press into the pan. Bake 15 to 20 minutes or until lightly golden. Remove from oven.
For the caramel: Melt the last stick of butter in the microwave and stir in the corn syrup and condensed milk. Microwave on high for 8-9 minutes, stirring every minute or 2. Stir in the vanilla. Spread over the shortbread layer. Refrigerate for about 2 hours. Melt the chocolate with the tbsp. of oil, spread over the chilled caramel layer. Chill. Cut into bars.