I made these to try them out for my Christmas cookie collection and OMG they are sooooo good I just had to share. Edited to add: I almost forgot...I added 1 cup of chopped pecans to the caramel layer. I also made the shortbread layer in my food processor with cold butter instead of softening the butter. I think it makes a much more tender shortbread. Caramel Shortbread Squares recipe from allrecipes.com Ingredients · 2/3 cup butter, softened · 1/4 cup white sugar · 1 1/4 cups all-purpose flour · 1/2 cup butter · 1/2 cup packed light brown sugar · 2 tablespoons light corn syrup · 1/2 cup sweetened condensed milk · 1 1/4 cups milk chocolate chips Directions 1. Preheat oven to 350 degrees F (175 C). 2. In a medium bowl, mix together 2/3-cup butter, white sugar, and flour until evenly crumbly. Press into a 9-inch square-baking pan. Bake for 20 minutes. 3. In a 2-quart saucepan, combine 1/2-cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. 4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. They need to sit overnight to set up properly.