Recipes - Chocolate Caramel Shortbread Bars
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Chocolate Caramel Shortbread Bars

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Make sure you line your baking dish and leave an overhang so it’s easy to remove.

Make sure you use room temperature butter it’s essential for making the shortbread!

Created: February 19th, 2025 Updated: February 19th, 2025
Chocolate Caramel Shortbread Bars

Shortbread Crust

  • 2 cups all-purpose flour

  • 1 cup unsalted butter at room temperature

  • 1/2 cup granulated sugar

  • 1 egg yolk

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

Caramel

  • 1 14 oz can sweetened condensed milk

  • 1/2 cup unsalted butter, cut into pieces

  • 1 cup light brown sugar packed

  • 1/4 cup light corn syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

Chocolate Ganache

  • 1 1/2 cups semisweet chocolate chips

  • 1/3 cups heavy cream

  • optional sea salt sprinkle

  1. Preheat oven to 350F and line a 9x9 inch baking dish with parchment paper.

  2. Cream the butter then add the sugar, salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined.

  3. Transfer to your prepared pan and press into an even layer then bake at 350F for about 22 minutes or until the edges are golden.

  4. While the base bakes make the caramel. This is easiest with a candy thermometer but you don't need one. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.

  5. Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and dakens to a richer color. Once it reaches 225F you'll see it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.

  6. Pour onto the shortbread base, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.

  7. Chop chocolate and melt with cream either in a double boiler or be microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces.