This deliciousness is based on a recipe I found in a French cookbook years ago. I mean seriously French; like not in English and with metric measurements. And not necessarily American ingredients either. So this is what I came up with after experimenting for a few years. Mmmm. A Connors standard for all memorable occasions.
Caramel
Fingers
Cori Connors
Shortbread base:
1 ½ C butter,
softened (unsalted preferred, but salted is ok too)3/4 c sugar
4 ½ c flour
Mix in mixer, then pour into wax paper lined x-large
cookie sheet. Press in with rolling pin
or side of a round glass. Prick evenly with
fork all over. Bake till golden- 350 degrees 15
- 20 mins. Remove from oven and place
another cookie sheet on top of the cooked shortbread, as if stacking into each
other, so the bottom of the clean cookie sheet rests on top of the shortbread. Flip
over, remove wax paper, and let cool, then flip back into original pan.
1 c sugar
1 c butter
2 T Karo
1t vanilla
semi sweet chocolate chips
sliced almonds optional)
Melt butter, add sugar and Eagle Brand, then karo and
vanilla. Stir on med heat for 12-15 minutes,
making sure the bottom does not burn. Should be a golden brown and thickened. Pour
on top of shortbread and spread evenly.
If you want to create a variety for a nice looking (and tasting) serving tray, then while the caramel is still warm sprinkle a handful of thinky sliced almonds over about 1/3 of the pan. Let the whole pan cool. Then melt chocolate chips, white or dark or both, and cover caramel. Lately I like to drizzle it instead of spread it. They cut better and look nice. (Melt 2/3 c. chips, put in baggie, snip corner,
drizzle over some or all of caramel fingers.) Cool then cut into 1 1/2 " X
3" cookies. Alternate toppings to give it a checkerboard look on your serving tray.
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And if you have a St Paddy's Day hankerin' for plain old shortbread, just make the base, sprinkle with sugar before baking, and cut it in strips when cooled. 
So yummy.
