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For the shortbread:
1/2 pound unsalted butter, softened
3/4 teaspoon salt
1/3 cup sugar
2 cups flour
1/2 cup plus 1 1/2 tablespoons cornstarch
For the caramel:
1/2 cup unsalted butter
1/2 cup light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
For the chocolate:
1 1/4 cups semi sweet chocolate, chopped
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