Yield: 24 bars

Ingredients:
1 1/2 cup butter, room temperature
1/2 cup sifted powdered sugar
1/4 tsp salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 vanilla bean
3 oz semi-sweet chocolate, melted

Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Split vanilla bean. Scrape out
seeds and stir into mixture. Spread over warm shortbread.
Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature.

Tags: chocolate caramel shortbread, shortbread