Carmel Shortbread Squares

I found this recipe and love these! They aren't quite like a twix, but definitely similar. I also attached another readers changes because I followed those with the recipe as well.

INGREDIENTS 

• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips (added a little milk)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Another readers changes:

I greased and floured a 9x9 pan and they came out looking just like the picture. I poked holes in the raw shortbread and then cooked for the time stated...then let it cool for only about 10 minutes....then added the carmel mixture (I did add a little extra milk)...let it set up well and then melted the chocolate with a little bit of half and half. I put it in the fridge for about a half hour...scored them and then let them sit in the pan...in the fridge all night. 

You can find the original recipe here.