1 ¼ c. flour
1/4 c. sugar
1/2 c. butter
½ c. butter
½ c. brown sugar
2 Tbsp. corn syrup
½ c. sweetened condensed milk
Crumble crust ingredients together. Pack into ungreased 9x9 inch pan. Bake on 350 degrees for 20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening.* Pour over crust.
Top layer: melt approximately 2 c. chocolate chips with a little shortening over low heat or in the microwave. Pour over carmel layer and spread carefully. Chill. Cut into 36 squares.
(*Amy’s note: I put the crust into bake and then start making the carmel. It will be finished before the crust is done, so it just sits and I stir it every so often. It seems to thicken a bit during that waiting time.)