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Chocolate Caramel Shortbread Bars Recipe

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These decadent Chocolate Caramel Shortbread Bars feature a buttery homemade shortbread crust layered with rich melted caramel and semi-sweet chocolate chips, topped with buttery shortbread discs baked to golden perfection. Perfect for parties or dessert lovers looking for a sweet, layered treat.

Ingredients

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

Chocolate Topping

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Prepare the baking dish: Preheat the oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper and lightly spray it with a nonstick baking spray to prevent sticking.
  2. Make the shortbread dough: In a large bowl, combine 2 cups room temperature butter, 1 1/2 cups powdered sugar, 1 cup granulated sugar, and 6 teaspoons vanilla extract. Beat together on medium speed with a hand mixer until the mixture is smooth and well combined.
  3. Add the flour: Gradually incorporate 4 cups of all-purpose flour into the butter mixture, beating until fully combined. The dough will be crumbly but should hold together when pinched.
  4. Form the base layer: Take about 3-4 cups of the shortbread dough and firmly press it into the bottom of the prepared pan, forming an even layer.
  5. Bake the shortbread base: Bake for 25 minutes or until the base is set and the edges turn golden brown. Remove from oven and allow to cool.
  6. Prepare the caramel layer: In a saucepan over medium heat, combine the 14-ounce bag of baking caramel bits and 1/3 cup heavy whipping cream. Stir continuously until melted and smooth, forming a gooey caramel sauce.
  7. Assemble the caramel layer: Pour the melted caramel sauce evenly over the cooled shortbread base. Use an offset spatula to spread it to the edges.
  8. Add chocolate chips: Evenly sprinkle 12 ounces of semi-sweet chocolate chips over the caramel layer for a rich chocolate topping.
  9. Shape the top dough discs: Using a small cookie scoop, portion the remaining shortbread dough into balls. Roll each ball into a smooth disc by pressing gently with your hands.
  10. Top the bars: Arrange the flattened dough discs on top of the chocolate chips, slightly overlapping them to cover the surface.
  11. Bake the assembled bars: Bake for 35-40 minutes or until the top shortbread pieces are golden brown.
  12. Cool completely: Remove from the oven and set the bars out at room temperature to cool fully, approximately 4 hours, before slicing.
  13. Serve: Once cooled and set, cut into 24 bars and serve.

Notes

  • Storage: Store bars covered or in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Room temperature butter ensures better mixing and texture in the shortbread.
  • The cooling step is essential to allow the caramel layer to set properly for clean cuts.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.

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