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Chocolate Caramel Shortbread Bars Recipe

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4.7 from 353 reviews

These Chocolate Caramel Shortbread Bars combine buttery shortbread, gooey caramel, and rich semi-sweet chocolate for a decadent layered dessert that’s perfect for sharing or special occasions.

Ingredients

Scale

Shortbread Base

  • 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. Preheat and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. 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. Using a hand mixer on medium speed, beat until the butter mixture is smooth and well combined.
  3. Add Flour: Gradually add the all-purpose flour to the butter mixture and beat until all the flour is incorporated. The dough will be crumbly but should hold its shape when pressed together.
  4. Form Base Layer: Take 3 to 4 cups of the shortbread dough and firmly press it into the bottom of the prepared baking dish to form an even base layer.
  5. Bake Base: Bake the base layer for 25 minutes or until it is set and the edges turn golden brown. Remove from the oven and allow it to cool.
  6. Make Caramel Sauce: In a saucepan on the stovetop, combine baking caramel bits and heavy whipping cream. Stir over medium heat until the caramel melts completely and forms a smooth, gooey sauce.
  7. Pour Caramel Layer: Pour the warm caramel sauce over the cooled shortbread base and spread evenly to cover the entire surface.
  8. Add Chocolate Chips: Evenly sprinkle the semi-sweet chocolate chips over the caramel layer.
  9. Top with Dough Discs: Using a small cookie scoop, portion out dough balls from the remaining shortbread dough. Roll each ball into a disc shape and lay them closely over the chocolate chip layer, allowing slight overlaps.
  10. Bake Final Layer: Bake the entire assembled bars for 35 to 40 minutes until the top is golden brown and set.
  11. Cool and Serve: Remove from oven and let cool completely at room temperature before cutting into bars and serving.

Notes

  • Ensure butter is at room temperature for easier mixing and better dough consistency.
  • Do not over mix the dough once flour is added to prevent tough shortbread.
  • Use parchment paper to facilitate easy removal and clean-up.
  • Allow bars to cool thoroughly so layers set properly for clean slicing.
  • Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Chocolate caramel shortbread, layered dessert bars, caramel chocolate bars, shortbread bars, homemade dessert, easy dessert recipe

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