Shortbread Caramel Brownie Bars

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/2 cups butter
• 2 1/2 cups flour
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 12 ounces individually wrapped soft caramels, such as kraft
• 1/4 cup whole milk
• 10 ounces semisweet chocolate, finely chopped
• 3 large eggs
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Recipe

• 1 cut 1 cup of the butter into chunks. in the bowl of a food processor, combine 2°c of the flour, 1/2°c sugar, the cornstarch and the butter chunks. whirl until dough comes together. press evenly over the bottom of a buttered 9 x 13-inch baking pan. bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. let cool completely.
• 2 meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. cook in microwave on full power for 1 minute. stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
• 3 in a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°c butter often until melted and smooth. remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°c sugar, eggs and vanilla until well blended. stir in remaining 1/2°c flour, baking powder and salt until well blended.
• 4 pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
• 5 bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. let cool completely, then cut into 24 bars.