Caramel Brownie Shortbread Bars

Directions

Preheat oven to 325℉ (160℃) degree.

Butter and flour a 13-by 9- inch brownie pan.

Cut 1 cup butter into pieces.

Add 2 cups flour, ½ cup sugar, cornstarch, and the butter pieces in a food processor.

Pulse until dough comes together.

Press evenly over the bottom of the prepared pan.

Bake until top feels dry and just starts to brown, 25 to 30 minutes. Allow to cool completely on a wire rack. Then turn up the temperature to 350℉ (180℃) degree.

Meanwhile, unwrap caramels and put in a bowl along with the milk, then place the bowl on top of a saucepan with about 1-inch water added over medium heat.

Cook mixture, stirring, until melted and smooth, about 5 minutes.

Spread caramel mixture evenly over cooled shortbread and refrigerate until firm, 25 to 30 minutes.

In the same large bowl set over the saucepan of barely simmering water, stir chocolate and remaining ½ cup butter frequently until smooth.

Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining ¾ cup sugar, eggs, and vanilla until well mixed.

Stir in remaining ½ cup flour, baking powder, and salt until well mixed.

Pour chocolate mixture over caramel layer and use a spatula to spread until completely and evenly covering caramel.

Bake in 350℉ (180℃) degree until a wooden stick inserted into the chocolate layer comes out almost clean, about 40 minutes.

Allow to cool completely in the pan on a wire rack.

Cut into squares and serve.