Shortbread Caramel Brownie Bars

These don't last long at my house.

Cut 1 cup of the butter into chunks.

In the bowl of a food processor , combine 2c of the flour , 1 / 2c sugar , the cornstarch and the butter chunks.

Whirl until dough comes together.

Press evenly over the bottom of a buttered 9 x 13-inch baking pan.

Bake in a 325 oven until top feels dry and is just beginning to brown , about 25 minutes.

Let cool completely.

Meanwhile , unwrap caramels and place them in a microwave-safe bowl with milk.

Cook in microwave on full power for 1 minute.

Stir mixture , then cook and stir at 30-second intervals until melted and smooth , about 3 minutes longer.

Spread caramel mixture evenly over cooled crust and chill until firm , about 20 minutes.

In a large bowl set over a pan of barely simmering water , stir chocolate and remaining 1 / 2c butter often until melted and smooth.

Remove bowl from over water and , with a whisk or a mixer on medium speed , beat in remaining 3 / 4c sugar , eggs and vanilla until well blended.

Stir in remaining 1 / 2c.

butter, flour, sugar, cornstarch, caramels, whole milk, semisweet chocolate, eggs, vanilla, baking powder, salt