Caramel Chocolate Shortbread Cookies-(A.K.A. Twix)

from Colleen's Recipes

COOKIE BASE:

2/3 cup cold butter

1- 1/3 cups all purpose flour

heaping 1/3 cup brown sugar

CARAMEL FILLING:

¾ cup butter

heaping ½ cup brown sugar

3 TBS. light corn syrup

1 (14 oz.) can sweetened condensed milk (not evaporated)

CHOCOLATE LAYER:

12 oz. favorite flavor chocolate (I used milk chocolate chips)

1 TBS. butter

1. Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear. (I used a pastry cutter instead of food processor).

2. Press this mixture into a lightly greased 9x13 inch baking dish. Bake in preheated 350℉ oven for 17-25 minutes or until edges are light golden. (Mine took about 18 minutes)

3. While the crust is baking, make the caramel filling:

4. In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it just comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. (I reduce to medium then to low by the end.) Pour over pre-baked cookie base.

5. Refrigerate until caramel layer is cold and firm to the touch. (about 1 ½ to 2 hours)

6. Melt chocolate and butter together. Stir until smooth and pourable (I melted mine in the microwave for 60 seconds stirring after 30). Spread over cooled caramel and return to the fridge to let the chocolate set or speed set in the freezer.

7. Cut into small squares and serve. (They are easier to cut if you get them out of the fridge and let them sit awhile; they don't need to be stored in refrigerator).