Chocolate Caramel Shortbread Bars
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
- Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper.
- 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 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.
- Pour caramel over cooled shortbread layer. Smooth evenly. Chill 30 minutes until set.
- 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.
- Chill again for 20-30 minutes until chocolate is firm but not hard.
- Slice into bars using a hot knife (wipe between cuts for clean slices).
Notes
- Chill each layer fully before adding the next to avoid mixing.
- Add flaky sea salt on top for a sweet-salty finish.
- Store in the fridge for clean cuts, but serve at room temp for best texture.
Calories: 310 | Carbs: 34g | Protein: 2g | Fat: 18g | Cholesterol: 45mg | Sodium: 85mg | Potassium: 65mg | Fiber: 1g | Sugar: 25g An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.