Chocolate Caramel Shortbread

Preheat oven to 350 degrees F.

In a large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour and mix well.

With a floured finger, press evenly into greased 9-inch square pan. Bake for 30 to 35 minutes or until lightly browned. Cool slightly.

In a 2 quart glass measure with handle, in microwave oven melt remaining 1/2 cup butter on HIGH for 1 minute. Stir in sweetened condensed milk and corn syrup. Microwave on HIGH for 6 to 8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla extract.

Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature.