Chocolate Caramel Shortbread Bars recipe

2/3 c. semi sweet chocolate OR 2/3 c. chocolate chips, melted
1 c. flour, all purpose
1/4 c. sugar
1 c. butter, divided
1/2 c. brown sugar 1/2 c. sweetened condensed milk
2 Tb. corn syrup

Preheat oven to 350*.
In a medium bowl, combine flour and sugar.
Using fingers, mix in 1/2 cup butter until mixture resembles coarse crumbs.
Press into ungreased 9 x 9 pan.
Bake for 15 minutes or until it begins to brown.
In a sauce pan, combine remaining ingredients of 1/2 cup butter, sugar, milk and syrup.
Over medium heat, bring to a boil, stirring constantly for 3 minutes after it starts to boil.
Pour mixture over base.
Cool slightly, then refrigerate for 15 minutes or until set.
Thinly spread chocolate over caramel. Refrigerate 30 minutes or until set.
Makes about 2 dozen.