Millionaire Shortbread cookie

2 c flour

1 1/2 c packed light brown sugar- divided

1 teas salt - divided

2 c cold, unsalted butter - divided

1 1/2 teas vanilla - divided

1/4 c light corn syrup

1 14 oz can sweetened condensed milk

3/4 lb high quality milk or dark chocolate

1- Preheat oven to 325*. Butter the bottom & sides of 9x13. Layer the pan w/parchment paper & butter the paper.

2- To make the shortbread, measure the flour, 1/2 c brown sugar & 1/2 teas of salt into bowl of food processor & pulse until mixed. Add 1 c of butter in chunks & pulse until thoroughly mixed. Sprinkle in 1/2 teas of vanilla; continue to process until the dough begins to form a ball. Remove from the processor & press evenly over the bottom of the pan. Bake for 35-40 min, turning the pan halfway through to brown evenly.

3- To make the caramel, melt the remaining 1 c butter over low heat. Stir in the remaining 1 c brown sugar, the corn syrup & condensed milk. Raise heat to medium-low; bring to a boil, stirring constantly , for 4 minutes. Remove from heat; stir in the remaining 1/2 teas salt, then 1 teas vanilla. Pour evenly over the baked crust; let cool.

4- Melt the chocolate, then pour it evenly over the caramel layer. Cool completely in the pan, then use the parchment paper to lift the shortbread out of the pan. Cut into squares.