Chocolate Caramel Shortbread Bars
Indulge in these delicious chocolate caramel shortbread bars featuring a buttery shortbread base topped with rich caramel and smooth chocolate ganache.
Ingredients
For the Shortbread Base
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Caramel Filling
- 1 cup packed brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 1 ½ cups semisweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
Preparation of Shortbread Base
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Gradually fold in the all-purpose flour and salt until well combined.
Baking the Shortbread
- Press the shortbread mixture evenly into the baking pan and smooth the top.
- Bake for 18-20 minutes until the edges are lightly golden, then let cool in the pan.
Making the Caramel Filling
- In a medium saucepan over medium heat, combine brown sugar, heavy cream, and unsalted butter.
- Stir continuously until the mixture reaches a gentle boil, then cook for 4-5 minutes without stirring until it turns a deep amber color.
- Remove from heat and stir in the vanilla extract.
Assembling the Bars
- Pour the warm caramel over the cooled shortbread base and spread evenly.
- Allow to cool at room temperature for about 30 minutes until set.
Preparing the Chocolate Ganache
- In a microwave-safe bowl, combine semisweet chocolate chips and unsalted butter.
- Microwave in 30-second intervals, stirring until melted and smooth.
Topping with Chocolate
- Once the caramel layer has set, pour the chocolate ganache over it, spreading evenly.
- Allow to cool completely at room temperature or refrigerate for faster setting.
Cutting and Serving
- Lift the bars out of the pan using the parchment overhang and cut into squares or rectangles.
- Optional: Dust with sea salt before serving.
Notes
Store in an airtight container for up to 4 days at room temperature or refrigerate for up to a week. For long-term storage, freeze wrapped tightly for up to three months.