Preheat oven to 350 degrees.
In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Prick with fork. Bake for 20 minutes. Cool in freezer.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 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 (I put in freezer).
Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 - small because it is rich).
In a medium bowl, mix together 2/3 cup butter, 1/4 cup white sugar, and 1 1/4 cup flour until evenly crumbly. Press into 9" square baking pan. Prick with fork. Bake for 20 minutes. Cool in freezer.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 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 (I put in freezer).
Melt chocolate and pour over caramel layer. Cover the layer completely. Chill. Cut into squares (about 48 - small because it is rich).
