Scotch Shortbread


7/6 c. butter
1/4 c. white sugar
1 1/4 c. flour
1/2 c. brown sugar
2 tbsp. light corn syrup
1/2 c. sweetened condensed milk
1 1/4 c. dark chocolate chips


Preheat oven to 350 F. Mix together sugar, flour, and 2/3 c. of the butter until evenly crumbly. Press into a 9″ square baking pan. Bake for 20 minutes. In a saucepan, combine remaining 1/2 c. butter, brown sugar, corn syrup, and condensed milk. Bring to a boil, and continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over crust (warm or cool). Cool until it begins to firm. Melt chocolate chips, pour over the top of the caramel, and spread. Chill and cut into squares.



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