PREPARATION:

1. Preheat oven to 350°F. Line 13X9-inch baking pan with foil. Combine flour, granulated sugar and salt in medium bowl. Cut in 14 tablespoons (1-3/4 sticks) butter until mixture resembles coarse crumbs. Press onto bottom of prepared pan.
2. Bake 18 to 20 minutes or until lightly browned around edges. Remove pan to wire rack; cool completely.
3. Combine 1 cup (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan. Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently. Boil gently 2 minutes without stirring. Immediately pour over cooled base; spread evenly to edges of pan. Cool completely.
4. Melt chocolate and remaining 2 tablespoons butter in double boiler over hot (not boiling) water. Pour over caramel layer; spread evenly to edges of pan. Refrigerate 10 to 15 minutes or until chocolate begins to set. Remove; cool completely. Cut into bars.