BASE:

1 1/4 c. flour
1/2 c. butter
2 tbsp. sugar

CARAMEL FILLING:

1/2 c. butter
3/4 c. soft brown sugar
2 tbsp. corn syrup
1/2 tsp. vanilla extract
1/2 can sweetened condensed milk

TOPPING:

1/2 pkg. semi-sweet chocolate squares

Base: Blend butter and sugar until smooth. Add the flour and rub to a crumbly consistency; continue until a smooth paste is formed. Press mixture into a greased 9 x 9 inch pan, prick well with a fork (through to bottom) and bake in 300 degree oven for 15 minutes. Remove and allow to cool.

Filling: Place all ingredients (except vanilla) in saucepan and melt slowly. Bring to the boil and stir for 5 minutes. Remove from heat and stir in vanilla, beat mix with spoon until it starts to thicken and cool slightly. Pour over shortbread base.

Melt chocolate according to directions on package, pour over caramel mixture. When tray is cool cut into squares as desired. These can be frozen or kept for 1-2 weeks in the refrigerator.