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["Preheat oven to 350u00b0F. Grease/spray and line (with parchment paper) the bottom of an 8-inch square pan.", "Combine 1/2 cup butter, flour, 1/4 cup sugar and vanilla in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat. When the dough comes together, transfer it into the prepared pan and press evenly to make the base. Bake for 20-25 minutes, or until golden. Then set it aside to cool.", "Meanwhile, make the filling. Place the remaining 3/4 cup butter, 1/2 cup sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.", "Pour the caramel mixture over the baked shortbread base and place it in the refrigerator to cool, and firm, completely (15-30 minutes at least).", "Once firm, melt the chocolate in a heat-proof bowl, over a saucepan of simmering water. Heat the chocolate, stirring frequently, until melted. Cool slightly. Carefully pour over the caramel. Use an offset spatula to even the top and make any desired ""wave"" or pattern.", "Chill in the refrigerator until set. Cut into desired bars. Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.", "*If you can't find fine sugar, place granulated sugar in the food processor and pulse to make it fine. Then, measure accordingly."]
