Introduction

Chocolate Caramel Shortbread Bars combine a buttery, crumbly base with rich caramel and melty chocolate for an irresistible treat. Perfect for sharing or indulging, these bars offer a delightful mix of textures and flavors in every bite.

The image shows a stack of square dessert bars with three distinct layers. The bottom layer is crumbly and light beige, resembling a shortbread crust. The middle layer is a smooth, shiny caramel in a warm golden brown color. Above the caramel is a slightly thicker layer of milk chocolate, dark brown and creamy in texture. The top layer mirrors the bottom with the same crumbly, light beige shortbread texture. The bars are placed on a blue cloth, and more bars stand on a small white pedestal plate in the background, all set on a white marbled surface. 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 the mixture is well combined.
Step 3: Gradually add the flour to the mixture, beating until fully incorporated. The shortbread dough will be crumbly but should hold together when pinched.
Step 4: Press 3 to 4 cups of the dough firmly into the bottom of the prepared baking pan to form an even layer.
Step 5: Bake the base for 25 minutes, or until it is set and the edges turn golden. Remove from the oven and allow to cool.
Step 6: In a saucepan, combine the caramel bits and heavy whipping cream. Stir over low heat until the caramel is fully melted and smooth, then pour this sauce over the cooled shortbread base, spreading it evenly with an offset spatula.
Step 7: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
Step 8: Use a small cookie scoop to form balls from the remaining dough. Roll each ball into a disc shape and place them on top of the chocolate chips, allowing them to overlap slightly.
Step 9: Bake the assembled bars for 35 to 40 minutes, or until the top is golden brown. Remove from the oven and let cool completely at room temperature.
Step 10: Once cooled, cut into bars and serve.

Tips & Variations

For an extra touch, sprinkle a pinch of sea salt over the caramel layer before adding chocolate chips to balance the sweetness.
Substitute milk chocolate chips for semi-sweet if you prefer a sweeter chocolate layer.
Chilling the dough slightly before baking the top layer can help maintain the discs’ shape better.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. When reheating, let the bars come to room temperature for best texture and flavor.

How to Serve

The image shows five square layered bars stacked on a blue cloth with a white marbled background. Each bar has three distinct layers: a thick, crumbly, pale beige bottom layer, a middle layer of smooth, rich caramel brown, and a top layer of dark chocolate brown, followed by a thin crumbly pale beige top layer. The bars are slightly uneven with soft edges and a textured surface on the top. To the right, a white pedestal holds one piece of the bar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of baking caramel bits?

Yes, you can use store-bought caramel sauce. Heat and thicken it slightly if needed before pouring over the shortbread base to ensure it sets well.

How do I prevent the shortbread from becoming too crumbly?

Make sure your butter is at room temperature and beat it well with the sugars before adding flour. Pressing the dough firmly into the pan also helps it hold together better during baking.