Chocolate Caramel Twix Squares

1/2 cup plus 2 Tbsp butter, not margerine
1/4 cup sugar
1 1/4 cup flour

Cream butter and sugar. Mix in flour. Press into greased eight inch
square pan. Bake at 375 F for 20-25 minutes (very light golden).

1/2 cup butter
1/2 cup brown sugar
2 Tbsp corn syrup
1/2 cup eagle brand condensed milk

Mix the above in a saucepan. Bring to a boil and boil five minutes,
using low heat to prevent scorching. Stir while boiling. Beat and
pour over the shortbread base.

When cool, pour three ounces of chocolate melted with one tablespoon
butter over caramel. Spread. Cut into small pieces, as it is very
rich. Makes about 64 pieces.

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