CHOCOLATE CARAMEL SHORTBREAD BARS

FOR THE SHORTBREAD LAYER:
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
2 cups flour
1 teaspoon baking powder
FOR THE CARAMEL LAYER:
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
7 ounces sweetened condensed milk
2 tablespoons light corn syrup
FOR THE CHOCOLATE LAYER:
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans, lightly toasted (optional)

Preheat oven to 350 degrees F.

TO MAKE THE SHORTBREAD:
Beat 1 cup butter and granulated sugar in a mixing bowl until creamy; set aside.

Mix flour and baking powder together and beat into butter mixture. Pat dough into bottom of a 13x9-inch baking pan.

Bake 20-25 minutes or until golden brown. Remove from oven. Let stand until cool.

TO MAKE THE CARAMEL LAYER:
Combine 1/2 cup butter, brown sugar, milk and corn syrup in a saucepan and mix well. Bring to a boil over medium heat. Boil, stirring constantly, for 8 minutes or until a candy thermometer registers 238 degrees. Pour over shortbread layer. Cool.

TO MAKE THE CHOCOLATE LAYER:
Heat chocolate chips in double boiler or microwave until melted. Spread over cooled caramel layer. Sprinkle with pecans.

Let cool before cutting into bars.

Makes 4 dozen bars
Source: California Fresh Harvest by the Junior League of Oakland-East Bay