Jan's StoryI found this recipe in the latest issue of AARP magazine...looks really good and is not at all difficult to make...
The photo is not mine, it's from the magazine...
light brown sugar, packed, divided
cold unsalted butter, divided
light corn syrup
14 oz. can(s)
sweetened condensed milk
high quality milk chocolate
1Preheat oven to 325°F. Butter sides & bottom of 13" x 9" pan, place layer of parchment in pan, allowing it to extend several inches over each end of pan; butter the parchment paper on bottom portion of pan.
2TO MAKE SHORTBREAD:
Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
4Sprinkle in 1/2 tsp. vanilla & process until it forms a ball of dough.
Remove dough & press evenly into bottom of prepared pan.
Bake 35-40 min., turning pan around halfway through to brown evenly. Let cool on wire rack.
5TO MAKE CARAMEL:
Melt remaining 1 cup of butter over low heat; stir in remaining brown sugar, corn syrup and can of milk. Increase heat to medium-low; bring to boil, stirring constantly, for 4 min.
Remove from heat, stir in remaining salt and vanilla. Pour evenly over cooled crust. Let cool.