Introduction

Chocolate Caramel Shortbread Bars combine a buttery, crumbly base with a rich layer of gooey caramel and a topping of melted chocolate and shortbread discs. This indulgent dessert is perfect for sharing or enjoying any time you crave a sweet treat with contrasting textures and flavors.

The image shows layered dessert bars with three visible layers. The bottom layer is a pale, crumbly shortbread crust that looks firm and slightly textured. The middle layer is a thick, smooth caramel layer in a golden brown color, topped unevenly with melted dark chocolate pieces that blend into the caramel. The top layer is another crumbly shortbread, crumbled lightly over the chocolate, with a coarse texture and light beige color. The bars are cut into squares and placed on a blue cloth, with one square elevated on a white pedestal against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups butter (room temperature)
1 1/2 cups powdered sugar

1 cup granulated sugar
6 teaspoons vanilla extract

4 cups all-purpose flour
14 ounce bag baking caramel bits

1/3 cup heavy whipping cream
12 ounces semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper and spray it with nonstick baking spray.

Step 2: In a large bowl, combine the butter, powdered sugar, granulated sugar, and vanilla extract. Beat with a hand mixer on medium speed until well combined.
Step 3: Gradually add the flour, continuing to beat until fully incorporated. The dough will be crumbly but should hold its shape when pinched together.
Step 4: Press 3 to 4 cups of the shortbread dough firmly into the bottom of the prepared pan to form the base layer.

Step 5: Bake the base for 25 minutes, or until it is set and the edges turn golden. Remove from the oven and let it cool.
Step 6: In a saucepan, combine the caramel bits and heavy whipping cream. Stir over low heat until melted and smooth. Pour this caramel sauce over the cooled shortbread base and spread evenly to the edges.
Step 7: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.

Step 8: Scoop small balls from the remaining dough using a small cookie scoop. Roll each into a ball, then flatten into discs. Arrange these discs over the chocolate chips, slightly overlapping.
Step 9: Bake the assembled bars for 35 to 40 minutes, until the top is golden brown. Allow to cool completely at room temperature.
Step 10: Once cooled, cut into bars and serve.

Tips & Variations

Allow the caramel sauce to cool slightly before pouring to prevent burning your parchment paper and ensure smooth spreading.
For a nutty twist, sprinkle chopped toasted pecans or walnuts over the chocolate layer before adding the dough discs.
Use white chocolate chips instead of semi-sweet for a sweeter variation that balances the caramel.

Chilling the dough slightly before shaping the discs can help them hold their form better during baking.

Storage

Store the bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week. To serve after refrigeration, allow them to come to room temperature or warm slightly in the microwave for 10-15 seconds to soften the caramel and chocolate.

How to Serve

The image shows a close-up of square layered dessert bars arranged on a white marbled surface with a piece elevated on a small white pedestal. Each bar has three visible layers: a bottom layer of pale, crumbly crust, a middle thick layer of caramel with a smooth, golden brown color, and a top layer of rich, dark chocolate with a slightly melted texture, topped by a crumbly light beige streusel-like topping. The bars have clean edges and a soft, dense look, with the layers clearly defined and textured. The background is softly blurred, focusing on the dessert bars in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, but reduce or omit any added salt if included in your ingredients, as salted butter will add extra saltiness to the bars.

What if I don’t have caramel bits—can I use caramel candies instead?

You can substitute caramel candies, but be sure to unwrap them and chop them into small pieces to melt evenly with the cream. Watch closely to avoid burning.