What is a millionaire’s shortbread? I’m talking a buttery, crumbly shortbread base topped with the gooiest, chewiest caramel you can imagine, all smothered in rich, Dark Chocolate. These are seriously addictive. When I’m craving something ridiculously satisfying, these are always my first thoughts. Prepare to be obsessed!
What is chocolate caramel shortbread?
What are some of the best Chocolate Caramel shortbread bars? The shortbread is the foundation – buttery, slightly sweet, and wonderfully crumbly. The caramel is the star, soft, chewy, and overflowing with that rich, buttery caramel flavor. And then there’s the chocolate, adding a touch of bitterness that perfectly balances the sweetness. Honestly, these are so good, you won’t want to share!
Why you’ll love this recipe?
What are some of the best reasons to try Chocolate Caramel Shortbread Bars? The combination of buttery shortbread, caramel, and chocolate is just pure magic. Seriously, it’s a flavor explosion in every bite.
Second, they are surprisingly easy to make! Don’t be intimidated by the three layers – each one is straightforward and doesn’t require any fancy techniques. I can do it, you definitely can. I’ve simplified the process so even a beginner baker can nail it.
Third, the ingredients are super budget-friendly. We’re talking pantry staples like flour, butter, sugar, and chocolate. You probably have most of them on hand already! What I love the most is how customizable this recipe is. Want to use milk chocolate instead of Dark Chocolate? Go for it! What are some ways to add sea salt to caramel?
What are some of the most versatile bars? I’ve made these for bake sales and they sell out within minutes. They’re like my secret weapon!
How do you make chocolate caramel shortbread bars?
Quick Overview
How do you make chocolate caramel shortbread bars? How do you make a shortbread base, then whip up the gooey caramel filling, and finally, drizzle it all with melted chocolate? No fussy steps or complicated techniques. Just good, honest baking that results in a seriously delicious treat. Trust me, you’ll be amazed at how easy it is to create something this impressive!
Ingredients
For the Shortbread Base:
– 1 cup (2 sticks) unsalted butter, softened – 1/2 cup granulated sugar – 2 cups all-purpose flour – 1/4 teaspoon salt.
For the Caramel Filling:
– 1 cup (2 sticks) unsalted butter – 1 cup granulated sugar – 1/2 cup packed Brown Sugar – 1/2 cup heavy cream – 1/4 cup corn syrup – 1/4 teaspoon salt – 1 teaspoon vanilla extract – 1 teaspoon salt – 1 teaspoon vanilla extract
For the Chocolate Topping: For the Chocolate Topping: For the Chocolate
– 1 cup semi-sweet chocolate chips (or dark chocolate, if you prefer) – 1 tablespoon coconut oil (or vegetable oil)
How do I follow step by step
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). Grease and line an 8×8 inch Baking Pan with parchment paper. Make sure the parchment overhangs the sides – this makes it super easy to lift the bars out later. I always do this; otherwise, I end up with a crumbly mess!
Step 2: Make the Shortbread
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix dough. You want a nice, crumbly dough.
Step 3: Press into Pan & Bake
I like to use the bottom of a measuring cup to make sure it’s nice and compact. Prick the dough all over with a fork. This prevents it from puffing up too much while baking. Bake for 20-25 minutes, or until the shortbread is lightly golden brown. Let it cool completely in the pan before adding the caramel.
Step 4: Make the Caramel
While the shortbread is cooling, it’s time to make the caramel! In a medium saucepan, combine the butter, granulated sugar, Brown Sugar, heavy cream, corn syrup, and salt. Cook over medium heat, stirring constantly, until butter is melted and the sugar is dissolved. If you have a candy thermometer, bring the mixture to a boil and cook, without stirring, until it reaches 245°F (118°C). This usually takes about 8-10 minutes. If you don’t have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If it forms a soft ball, it’s ready.
Step 5: Add Vanilla & Pour
How do you pour the caramel over the cooled shortbread crust?
Step 6: Bake Again
If the caramel is golden brown, return the pan to the oven and bake for another 15-20 minutes, or until it is bubbly and lightly brown. Let it cool completely in the pan before adding the chocolate.
Step 7: Make the Chocolate Topping
Once the caramel has cooled, it’s time to make the chocolate topping. In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate chips and coconut oil together, stirring until smooth. The coconut oil helps the chocolate stay soft and shiny.
Step 8: Spread & Chill
Pour the melted chocolate evenly over the caramel layer and spread it out. Place the pan in the refrigerator for at least 2 hours, or until the chocolate is firm.
Step 9: Slice & Serve
Once the chocolate is set, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve. I actually like to put them in the freezer for about 15 minutes before cutting them; it makes the chocolate easier to slice.
What should I serve it with?
What are some good ways to make chocolate caramel shortbread bars? What’s a good way to start the day? As dessert, serve them with a scoop of vanilla Ice Cream and a drizzle of caramel sauce. Pure decadence. And for those cozy nights in, pair them with a warm mug of hot chocolate. Is it like a hug in a cup?
My family has a tradition of bringing these bars to every holiday gathering. They’re always the first thing to disappear from the dessert table! ) as a midnight snack. They’re just too good to resist.
How do you make chocolate caramel shortbread bars?
I’ve made these Chocolate Caramel Shortbread Bars over the years, and I’ve learned a few tricks along the way. First, make sure your butter is truly softened for the shortbread. If it’s too cold, it won’t cream properly with the sugar, and your shortbread will be tough. I usually let mine sit out for about an hour before I start baking.
Second, don’t overmix the shortbread dough. Overmixing develops the gluten in the flour, which results in a tough shortbread. Mix until just combined. For the caramel, use a candy thermometer. It takes all the guesswork out of it! If you don’t have one, use the cold water test, but be sure to keep a close eye on the caramel, as it can burn easily.
I always add a pinch of sea salt to my caramel. It makes a huge difference! When melting chocolate, be careful not to overheat it. Chocolate can seize up if it gets too hot. Melt slowly and stir frequently.
For ingredient swaps, you can use gluten-free flour for the shortbread, but you may need to add a little extra butter to compensate for the dryness. I’ve experimented with adding chopped nuts to the caramel before baking.
Don’t rush the cooling process. The bars need to cool completely before you slice them, or they will be too soft and messy. I usually let them cool at room temperature for a couple of hours, then pop them in the fridge for a few more.
What are some Storing and Reheating Tips?
How do I make chocolate caramel shortbread bars ahead of time? I usually layer them between sheets of parchment paper to prevent them from sticking together.
In the refrigerator, they’ll last for up to a week. Just make sure to store them in an airtight container to prevent them from drying out. For longer storage, you can freeze them for up to 2 months. I like to freeze them in individual squares so I can grab one whenever I need a treat. Wrap them tightly in plastic wrap and then place them in a freezer bag.
When you’re ready to eat them, just thaw them in the refrigerator overnight or at room temperature for a few hours. When thawed, the chocolate may develop a slight bloom (a white coating) but it’s perfectly safe to eat. It’s just the cocoa butter separating from the chocolate.
I usually add the glaze just before serving if I am storing the bars for longer than two days in the refrigerator. This ensures the chocolate stays shiny and doesn’t absorb moisture.
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Final Thoughts
What is your go-to recipe for chocolate caramel shortbread bars? What is the perfect combination of buttery, sweet, and chocolatey, and they are surprisingly easy to make. If you love Chocolate Chip Cookies, you might also like my recipe for fudgy brownies!
What do you think of my recipe for cupcakes?
Chocolate Caramel Shortbread Bars
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 1 cup cold unsalted butter cubed
- 0.5 cups packed light brown sugar
- 1 cup caramel candies unwrapped
- 0.5 cups heavy cream
- 8 ounces semi-sweet chocolate chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Whisk together flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Press the mixture into the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- Meanwhile, in a saucepan, combine caramel candies and heavy cream. Cook over low heat, stirring until smooth.
- Pour the caramel over the baked shortbread crust. Spread evenly.
- Melt the chocolate. Pour over the caramel layer and spread evenly.
- Refrigerate for at least 2 hours before cutting into bars.
