3/4 c. butter, softened
3/4 c. sugar
2 c. all purpose flour
1/2 c. butter
1/2 c. brown sugar
1-14 oz. can sweetened condensed milk
2 Tbsp. light corn syrup
1 tsp. vanilla extract
1-6 oz. bag of chocolate chips
Shortbread: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press batter into 9" square pan. Bake 25-30 minutes, until edges are golden brown. Let cool.
Toffee: Melt 1/2 c. butter in a heavy saucepan over medium heat. Add brown sugar, condensed milk, and corn syrup, and bring mixture to boil. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour over cooled shortbread.
Topping: Melt chocolate chips in a double boiler or microwave. Stir until smooth. Pour over cooled toffee. Cut into 16 squares.