Preheat oven to 375°F. Lightly grease an 8x10 inch pan.
Combine 1/2 cup + 2 tbsp butter with granulated sugar and cream until fluffy. Slowly add flour. Pat into prepared pan. Bake for 18-20 minutes in the preheated oven, or until just golden brown. Remove from oven and let cool completely.
In a small saucepan over low heat, add 1/2 cup butter and brown sugar. Stir until almost melted. Increase heat to medium and add sweetened condensed milk and corn syrup. Bring to a boil and allow to boil together for 5 minutes, stirring constantly. (Note: If you don’t stir constantly, the sugar will burn, and the butter will stay separated from the rest of the ingredients. Trust me, I’ve done it.) Pour mixture over cooled base. Cool completely.
Melt chocolate wafers and chips together in a double boiler (or in the microwave in 30 second intervals, stirring regularly) until thin. Spread over cooled caramel mixture.