Craving something buttery, chocolatey, and oh-so-satisfying? These Chocolate Caramel Shortbread Bars are calling your name. Think of them as a homemade, fancier version of a Twix bar—but way better. You’ve got a crisp, buttery shortbread base, a thick layer of rich, chewy caramel, and a smooth, glossy chocolate topping that snaps just right.

These are perfect for bake sales, holiday cookie trays, or that weekend treat you “accidentally” make every month. 😄

If you love layered bars, try my Salted Caramel Brownie Bars, Peanut Butter Millionaire Bars, or Lemon Cheesecake Bars too!

Ingredients:

Shortbread Base:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour

Caramel Layer:

1 cup unsalted butter
1 cup brown sugar, packed
4 tbsp light corn syrup
1 can (14 oz) sweetened condensed milk
1/4 tsp salt
1 tsp vanilla extract

Chocolate Topping:

1 1/2 cups semi-sweet chocolate chips or chopped chocolate
1 tbsp coconut oil or vegetable oil (for smoothness)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.

2. Make the Shortbread Base: In a bowl, cream butter and sugar until fluffy. Add salt and flour, mixing until dough forms. Press evenly into pan. Bake for 20-22 minutes until lightly golden. Let cool.

Make the Shortbread Base: In a bowl, cream butter and sugar until fluffy. Add salt and flour, mixing until dough forms. Press evenly into pan. Bake for 20-22 minutes until lightly golden. Let cool.

3. Make the Caramel: In a heavy saucepan, combine butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly until mixture boils. Continue stirring 5-7 minutes until thickened and golden (soft ball stage, 235°F). Remove from heat and stir in salt and vanilla.

4. Pour caramel over cooled shortbread layer. Smooth evenly. Chill 30 minutes until set.

5. Make the Chocolate Topping: Melt chocolate and coconut oil together in microwave or over a double boiler until smooth. Pour over caramel and spread evenly.

6. Chill again for 20-30 minutes until chocolate is firm but not hard.

7. Slice into bars using a hot knife (wipe between cuts for clean slices).

Serving and Presentation Tips:

Cut into squares or rectangles and place in mini parchment wrappers for a bakery-style look. For holidays, sprinkle crushed peppermint on the chocolate before it sets or drizzle with white chocolate for contrast.

FAQ:

Can I make these ahead of time? Yes! They hold up beautifully in the fridge for up to a week.
Can I freeze them? Absolutely—freeze in layers with parchment in between. Thaw in the fridge or at room temp.
Can I use a different chocolate? Definitely! Milk or dark chocolate works depending on your taste.

Storage Information:

Store in an airtight container in the fridge for up to 1 week or freeze up to 2 months. Let sit at room temp for 10-15 minutes before serving for best texture.