Chocolate Caramel Candy Bars

1/4 cup sugar
3/4 cup butter (1-1/2 sticks)
3/4 cup flour
14-oz can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon vanilla
1/4 teaspoon salt
2 oz bittersweet chocolate, chopped

• Preheat oven to 350°
• Grease an 8×8 baking pan with butter; then line with parchment paper, making sure you leave an overhang on two sides so you can lift the dessert out of the pan.
• In a mixing bowl beat the sugar and 6 tablespoons of the butter until light & fluffy, about 2 minutes.
• Gradually add the flour. Mix well.
• Press the dough into the prepared pan and for 16-18 minutes until set and a golden brown at the edges. 
• In a saucepan, combine the condensed milk, corn syrup, molasses and 5 tablespoon of butter.
• Over medium-low heat, simmer until slightly thickened and a light golden brown. About 5-7 minutes.
• Remove from heat and add vanilla & salt.
• Pour the mixture over the crust.
• Refrigerate until set. 45-60 minutes.
• Place the chocolate and 1 tablespoon of butter in a microwave safe bowl and cook on high in 30 second intervals until melted and smooth.
• Spread over the caramel and refrigerate until set. About 30 minutes.
• Cut into 1″ squares