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Chocolate Caramel Shortbread

1 1/2 cups butter, softened, divided
1/2 cup sifted confectioners' sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 can sweetened condensed milk
3 tablespoons corn syrup
1 teaspoon vanilla extract
3 squares semisweet chocolate, melted

Heat 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 for 30 to 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 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.

Makes 24 bars.