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Chocolate Caramel Shortbread Bars Recipe

★★★★★

4.9 from 78 reviews
  • Author: Mariam
  • Total Time: 1 hour 20 minutes
  • Yield: 24 bars 1x

Description

These decadent Chocolate Caramel Shortbread Bars feature a buttery shortbread base topped with a luscious homemade caramel sauce and a layer of melted semi-sweet chocolate chips, finished with a crisp shortbread topping. Perfectly balanced between rich, chewy, and crumbly textures, this dessert bar is an irresistible treat for any sweet tooth.

Ingredients

Scale

Shortbread Dough

  • 2 cups butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 1 cup granulated sugar
  • 6 teaspoons vanilla extract
  • 4 cups all-purpose flour

Caramel Layer

  • 14 ounce bag baking caramel bits
  • 1/3 cup heavy whipping cream

Topping

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13 inch baking dish with parchment paper and spray it with a nonstick baking spray to prevent sticking.
  2. Mix Shortbread Dough: In a large bowl, combine butter, powdered sugar, granulated sugar, and vanilla extract. Use a hand mixer on medium speed to beat until the butter is fully incorporated and the mixture is smooth.
  3. Add Flour: Gradually add the all-purpose flour into the butter mixture while continuing to beat. The dough will become crumbly but should hold together when pinched.
  4. Form Base Layer: Reserve 3 to 4 cups of the shortbread dough. Firmly press this reserved dough into the bottom of the prepared baking pan, creating an even base layer.
  5. Bake Base: Bake the base layer for 25 minutes or until set and the edges turn a golden brown. Remove from oven and let cool.
  6. Make Caramel Sauce: In a saucepan over medium heat on the stovetop, combine the caramel bits and heavy whipping cream. Stir continuously until the caramels melt completely into a smooth, gooey sauce.
  7. Assemble Caramel Layer: Pour the warm caramel sauce evenly over the cooled shortbread base. Use an offset spatula to spread it to the edges for uniform coverage.
  8. Add Chocolate Layer: Evenly sprinkle semi-sweet chocolate chips over the caramel layer while it’s still warm so they begin to melt slightly.
  9. Prepare Topping: From the remaining shortbread dough, use a small cookie scoop to form dough balls. Roll them into discs by flattening slightly and place these overlapping discs over the chocolate chip layer to cover it.
  10. Bake Final Layer: Bake the assembled bars for 35 to 40 minutes until the top shortbread layer is golden brown and cooked through. Remove from oven and allow to cool completely at room temperature.
  11. Serve: Once cooled, cut into bars and serve. Store in an airtight container.

Notes

  • Allow bars to cool completely before cutting to ensure clean slices.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
  • If caramel bits are unavailable, you can use soft caramel candies chopped into small pieces.
  • Room temperature butter is key for proper mixing in the shortbread dough.
  • Use parchment paper to lift bars easily from the pan for serving and cleanup.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate caramel bars, shortbread bars, caramel dessert, chocolate dessert, homemade bars

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Find it online: https://aromaofgrandma.com/chocolate-caramel-shortbread-bars-recipe/