Gooey Caramel Chocolate Bars

1. 1

   Preheat oven to 350u00b0. Line 13 x 9 inch baking pan with foil. Combine flour, granulated sugar and salt in medium bowl; stir until blended. Cut in 14 Tbsp. (1 3/4 sticks) butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake 18 to 20 minutes or until lightly browned around edges. Remove pan to wire rack; cool completely. Combine 1 c. (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan. Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently. Boil gently 2 minutes, without stirring. Immediately pour over cooled base; spread evenly to edges of pan with metal spatula. Cool completely. Melt chocolate in double boiler over hot (not simmering) water. Stir in remaining 2 Tbsp. butter. Pour over cooled caramel layer and spread evenly to edges of pan with metal spatula. Refrigerate 10 to 15 minutes or until chocolate begins to set. Remove pan from refrigerator; cool completely. Cut into bars. Makes 3 doz. bars.

* Per serving · 4 servings · Values may vary.