Tan Fingers

Directions

1. 1
   Line the bottom and sides of a 9x13x 2 inch pan with buttered parchment or foil.
2. 2
   Set a rack in the lowest level of the oven and preheat to 350 degrees.
3. 3
   For the dough, beat the butter, sugar and salt with an electric mixer that has a paddle attachment, on medium speed, until soft and light, about 2-3 minutes.
4. 4
   Beat in the vanilla and then on lowest speed add the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix until the dough is smooth.
5. 5
   Scrape 3/4 of the dough into the prepared pan.
6. 6
   Use the palm of your hands to press the dough down evenly, without compressing it any more than necessary.
7. 7
   Chill the dough lined pan, and reserve the remaining dough at room temperature.
8. 8
   For the filling, bring the butter, corn syrup, and sweetened condensed milk to a simmer in a medium saucepan, stirring occasionally.
9. 9
   Allow the mixture to boil gently until it starts to thicken and becomes a very light caramel color.
10. 10
    Pour the filling into a stainless steel bowl and let it cool for 5 minutes.
11. 11
    Remove the dough lined pan from refrigerator and scrape the filling onto the dough, spreading it out evenly to cover the dough.
12. 12
    Use the remaining dough to make a crumbly topping. Using your fingertips separate the dough into medium crumbs and evenly scatter them on the caramel filling.
13. 13
    Bake until the filling is a deep caramel color and the dough amd crumb topping are baked through, about 30 minutes.
14. 14
    Cool for about 10 minutes in the pan on a wire rack, then lift the slab of baked dough out of pan to a cutting board, before it has cooled completely.
15. 15
    Cut the slab into 24, 2 inch squares, store at room temperature, and serve within a couple of days.