Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel colour. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 24|
|Calories from Fat: 127 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.5mg||11 %|
|Sodium 105.8mg||4 %|
|Potassium 89.2mg||2 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 20.2g|
|Protein 2.3g||3 %|
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Calories per serving: 214
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