CHOCOLATE CARAMEL CANDY BARS

3 Tbsp sugar
12 Tbsp (1 1/2 sticks) unsalted butter, at room temp
3/4 c flour
1 14 oz can sweetened condensed milk
1 Tbsp light corn syrup
1 tsp molasses
1 tsp vanilla extract
1/2 tsp salt
2 oz bittersweet chocolate, chopped

1) Heat oven to 350*. Spray 8x8 " pan with cooking spray. Line with parchment, leaving a 3inch overhang on two sides.

2) Beat sugar & 6 Tbsp butter in large bowl until light & fluffy, about 2 minutes. Reduce speed to low & gradually add flour. Press dough into prepared pan. Bake until set & golden brown at the edges, 16-18 min.

3) In medium saucepan combine condensed milk, corn syrup, molasses & 5 Tbsp butter. Stirring occasionally , bring to a simmer over medium-low heat. Gently simmer, stirring until slightly thickened & pale golden brown, 5-7 min. Remove from heat & whisk in vanilla & salt. Immediately spread mixture over the crust. Refrigerate until set, 30-45 min.

4) Place chocolate & remaining Tbsp butter in a microwave bowl & cook until beginning to melt, 30 seconds. Stir until the mixture is melted & smooth. Spread over caramel & refrigerate until it is set about 30 min. Cut into 1" squares.