Whitney's caramel shortbread squares

1. Preheat oven to 350°F.

2. In a medium bowl mix together first 3 ingredients until evenly crumbly. Press into 11x14 greased and floured baking dish. Bake for 20 minutes.

3. In a 3qt saucepan, combine next 4 ingredients, bring to a boil. Continue to boil for 5 minutes, stirring constantly. 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 caramel layer and spread evenly to cover completely. Chill.

5. When your ready to cut into squares, let stand out of refrigerator for at least an hour. If it’s at room temperature the chocolate layer will slice better. These need to be small because they are so rich! I recommend no bigger than 1 inch squares.

6. (Be sure to grease and flour the pan!)