My mom, my friend, Stephanie and I all pass around magazines to share.  In a Family Circle magazine there was a whole section devoted to chocolate!  We all know how I feel about chocolate.  These bars are rich and sinfully good.  I enjoyed the crunchy graham cracker bottom, the gooey center and the hard layer of chocolate. It was divine.

Chocolate Dulce de Leche Bars
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18 graham cracker boards, crushed
4 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3 tablespoons cornstarch
2 tablespoons milk
2 cans (14 ounces each) sweetened condensed milk
4 tablespoons unsalted butter, softened
2 tablespoons light corn syrup
8 ounces milk chocolate, chopped
1 teaspoon vegetable shortening

Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil; overhang short ends slightly.

Crust. Stir the graham cracker crumbs, sugar, salt and butter in a bowl until evenly moistened. Transfer crumb mixture to prepared baking pan; press crumb mixture evenly over the bottom of the pan. Refrigerate 30 minutes.

Bake the crust at 350 degrees F. for 17 minutes or until lightly browned. Remove to a rack and cool completely.

Filling & Topping. Stir together cornstarch and milk. Bring condensed milk, butter and corn syrup to a boil over medium-high heat in a small saucepan, stirring constantly to prevent burning. Whisk in cornstarch mixture; cook 2 minutes, whisking, or until thickened. Pour over crust, spreading level. Bake at 350 degrees F. for 8 minutes or until topping starts to bubble. Remove to a rack; refrigerate for 2 hours or until cool.

Microwave chocolate and shortening for 1 minute or until melted, stirring halfway. Stir until smooth. Spread evenly over filling and refrigerate for at least 45 minutes or until set. Use foil to lift bar from pan to a cutting board. Cut into bars.

Adapted from: Family Circle Magazine