* 2 c 	all-purpose flour
  * 1-1/2 c 	light brown sugar, packed, divided
  * 1 tsp 	salt, divided
  * 2 c 	cold unsalted butter, divided
  * 1-1/2 tsp 	vanilla, divided
  * 1/4 c 	light corn syrup
  * 14 oz. can(s) 	sweetened condensed milk
  * 3/4 lb 	high quality milk chocolate

Preheat 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.

TO MAKE SHORTBREAD:
  - Measure flour, 1/2 c. brown sugar & 1/2 tsp. salt in food processor; pulse until well-mixed.
  - Add 1 cup of butter, cut in chunks; pulse until roughly mixed.
  - Sprinkle 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.


TO 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.

FINISHING:
  - Melt chocolate (use double boiler or microwave) and pour evenly over the caramel layer.
  - Cool completely and then, using parchment paper, remove from pan and cut into squares. 


Jan's Notes:
I found this recipe in the latest issue of AARP magazine...looks really good and is not at all difficult to make...

source: http://www.justapinch.com/recipe/jan-walker/millionaire-shortbread/cookies