Line a 9 x 13 pan with foil and spray with cooking spray.
In a food processor pulse together 1 1/3 C butter, white sugar and flour. Pulse until crumbly and combined.
Press mixture into prepared 9 x 13 pan and bake for 20 minutes or until just beginning to brown. Poke with a fork after removing from oven. Cool and then freeze for 30 minutes
In a heavy 2 qt pan combine 1 C butter, brown sugar, corn syrup and milk. Bring to boil and boil for 5 minutes. Then remove from heat and beat for 3 minutes with a wooden spoon. It will thicken up.
Remove shortbread from freezer and pour caramel mixture over the top. Refrigerate until firm and cooled.
Melt chocolate in a microwaveable bowl for one minutes, check and then continue for 30 seconds at a time until melted. Add in butter and stir until butter melts and chocolate is a good spreading consistency.
Pour over caramel layer and spread evenly.
Chill again. Cut into small squares.
Recipe adapted from www.allrecipes.com
Yes, please pin, but please do not copy and paste the full recipe on Pinterest or FB.
Chocolate Caramel Shortbread was originally written by Leigh Anne Wilkes at https://www.yourhomebasedmom.com/chocolate-caramel-shortbread-2/.