If you’re craving a decadent treat that perfectly balances buttery shortbread, rich creamy caramel, and luscious chocolate, you’ve just stumbled upon a gem. This Chocolate Caramel Shortbread Bars Recipe is a timeless crowd-pleaser that combines simple ingredients into a multi-layered dessert masterpiece. Each bite offers a satisfying crunch from the buttery base, a gooey caramel surprise, and a silky chocolate finish that melts in your mouth. Trust me, once you make these bars, they’ll become your go-to for potlucks, parties, or just treating yourself on a restful afternoon.

The image shows several square dessert bars with three visible layers. The bottom layer is light beige and looks firm and crumbly like a shortbread crust. The middle layer is thick and golden brown, smooth and slightly glossy, resembling caramel. The top layer is a rich, dark brown chocolate layer that appears soft and dense. Above the chocolate layer, there is a crumbly pale beige topping sprinkled unevenly. One dessert square is placed on a small white pedestal dish, while other pieces surround it on a white marbled surface partially covered by a dark blue cloth. The lighting is bright and soft, showing the textures and colors clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on a handful of quality ingredients that each bring something special to the table. From the velvety butter that forms the perfect crumbly shortbread to the gooey caramel bits that add a luscious sweetness, every component is essential for that ideal texture and flavor.

Butter, 2 cups (room temperature): Provides a rich, creamy base and helps bind the shortbread layers perfectly.
Powdered sugar, 1 1/2 cups: Adds smooth sweetness and contributes to the tender crumb of the shortbread.
Granulated sugar, 1 cup: Balances sweetness and aids in creating a slight crunch.
Vanilla extract, 6 teaspoons: Infuses warm, aromatic notes that elevate the entire dessert.
All-purpose flour, 4 cups: The backbone of the shortbread, providing structure and that iconic crumbly texture.
Baking caramel bits, 14 ounces: Melts into a luscious caramel layer that’s irresistibly gooey.
Heavy whipping cream, 1/3 cup: Combines with caramel bits to create a silky caramel sauce.
Semi-sweet chocolate chips, 12 ounces: Adds a smooth, slightly bitter chocolate top layer that perfectly balances the sweetness.

How to Make Chocolate Caramel Shortbread Bars Recipe

Step 1: Prepare the Shortbread Base

Begin by heating your oven to 325 degrees Fahrenheit and lining a 9×13-inch pan with parchment paper. This ensures your bars won’t stick and makes cleanup a breeze. Spray the parchment lightly with nonstick spray for extra assurance.

Step 2: Mix Butter and Sugars

In a large bowl, beat together room temperature butter, powdered sugar, granulated sugar, and vanilla extract on medium speed. This step is crucial because it blends the fats and sugars into a light, creamy mixture that sets the foundation for a tender shortbread.

Step 3: Incorporate Flour

Slowly add in the flour while continuing to mix. The dough will look crumbly but should hold together when you pinch it. This texture guarantees a shortbread that’s buttery and crisp but not tough.

Step 4: Press the Dough Into the Pan

Using about three to four cups of the dough, firmly press it into the bottom of your prepared baking dish. This compact layer will become your golden, buttery base after baking.

Step 5: Bake the Base

Place your pan in the oven and bake for 25 minutes or until the shortbread edges turn a delightful golden brown. Allow the base to cool completely to help the caramel layer set nicely.

Step 6: Create the Caramel Layer

In a saucepan over low heat, combine caramel bits with heavy whipping cream. Stir frequently until the mixture is fully melted and silky smooth. Pour this warm caramel over your cooled shortbread base, spreading it evenly with an offset spatula to cover every inch.

Step 7: Add the Chocolate

Sprinkle semi-sweet chocolate chips evenly atop the gooey caramel layer. The heat from the caramel will begin to soften them, creating a luscious chocolate topping.

Step 8: Prepare and Add the Remaining Dough

From the remaining dough, scoop small portions with a cookie scoop, roll the dough into balls, then flatten each into a disc shape. Arrange these discs overlapping slightly over the chocolate chips to create a charming textured top layer.

Step 9: Bake the Bars

Bake the entire tray once more for 35 to 40 minutes until the top shortbread discs turn a gorgeous golden brown. This final baking ensures all the layers meld into one extraordinary dessert.

Step 10: Cool and Serve

Let your bars cool completely at room temperature before slicing. Once cooled, cut them into squares or bars and get ready to enjoy this sweet symphony of textures and flavors.

How to Serve Chocolate Caramel Shortbread Bars Recipe

The image shows several square dessert bars stacked on a white plate on a white marbled surface. Each bar has three layers: the bottom layer is a light beige crumbly crust, the middle layer is a smooth caramel with a rich golden-brown color, and the top layer is a mix of milk chocolate and crumbly beige dough, scattered unevenly across the surface. The bars look thick, soft with a slightly crumbly texture on top, and some are stacked while others lie flat, showing their layers clearly. The background is softly blurred, keeping the focus on the dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar adds a delicate snowy finish that contrasts beautifully with the deep chocolate and caramel tones. For a touch of elegance, sprinkle flaky sea salt on top to highlight the caramel’s sweetness with a subtle salty kick.

Side Dishes

Serve these bars alongside a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess complements the warm, buttery bars and enhances every bite.

Creative Ways to Present

If you’re bringing these bars to a party, consider layering them in a glass trifle dish with whipped cream and chopped toasted nuts. For gift-giving, individually wrap bars in parchment paper tied with twine to make charming homemade treats.

Make Ahead and Storage

Storing Leftovers

Keep your Chocolate Caramel Shortbread Bars in an airtight container at room temperature for up to 3 days to maintain their perfect texture. For longer storage, refrigeration helps extend freshness for about a week without compromising flavor.

Freezing

These bars freeze wonderfully! Wrap each bar or cut portion tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last up to 3 months and thaw quickly at room temperature when you’re ready to indulge again.

Reheating

If you want to enjoy your bars warm, pop a piece in the microwave for 15 to 20 seconds. This brings the chocolate and caramel back to that irresistibly gooey state, making every bite feel freshly baked.

FAQs

Can I use salted butter for this recipe?

Yes, but if you do, consider reducing any additional salt in your recipe or skipping the garnishing salt. Salted butter can add a lovely depth of flavor but can also make the bars a bit saltier than intended.

What can I substitute for caramel bits?

Soft caramel candies chopped into small pieces work well too. Just be sure to melt them gently with the cream so they don’t seize or burn, preserving that smooth caramel sauce texture.

Is it possible to make these bars gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Keep in mind that texture may vary slightly but still delicious.

How long do these bars last?

Stored properly at room temperature in an airtight container, these bars stay fresh for about 3 days. Refrigerating can extend that to a week, making them a great make-ahead dessert.

Can I omit the chocolate chips?

If you’re not a fan of chocolate, you can leave the chips out or substitute with white chocolate or chopped nuts. Each option offers a different flavor profile but keeps the bars just as tasty.

Final Thoughts

There’s nothing quite like the comforting crunch of buttery shortbread paired with the creamy caramel and smooth chocolate in this Chocolate Caramel Shortbread Bars Recipe. It’s a dessert that’s as rewarding to make as it is to eat. Whether you’re sharing with loved ones or savoring a quiet moment alone, these bars are sure to become a cherished classic in your kitchen. So grab your ingredients and get ready to experience pure deliciousness!

Chocolate Caramel Shortbread Bars Recipe

Print Recipe

★★★★★

4.1 from 24 reviews

Deliciously rich and buttery Chocolate Caramel Shortbread Bars feature a crumbly shortbread base topped with a luscious caramel layer, melted semi-sweet chocolate chips, and dollops of shortbread dough baked to golden perfection. Perfect for a decadent dessert or festive treat.

Author: Cara
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes (excluding cooling time of several hours)
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9×13 inch baking dish with parchment paper and spray with nonstick baking spray to prevent sticking.
Make Shortbread Dough: In a large bowl, combine the room temperature butter, powdered sugar, granulated sugar, and vanilla extract. Using a hand mixer on medium speed, beat until the butter is well combined and creamy.
Add Flour: Gradually add the all-purpose flour to the butter mixture, mixing until all the flour is incorporated. The dough will be crumbly but should hold together when pinched.
Press Base: Take about 3 to 4 cups of the shortbread dough and firmly press it evenly into the bottom of the prepared baking pan to form the base layer.
Bake Base: Bake the shortbread base for 25 minutes or until it is set and the edges turn golden brown. Remove from oven and allow it to cool.
Melt Caramel: In a saucepan on the stovetop, combine the baking caramel bits and heavy whipping cream. Stir over medium heat until the caramel melts completely and forms a smooth, gooey sauce.
Layer Caramel: Pour the warm caramel sauce evenly over the cooled shortbread base and spread it out to the edges with an offset spatula.
Add Chocolate: Evenly sprinkle the semi-sweet chocolate chips over the caramel layer.
Top with Dough Discs: Using a small cookie scoop, scoop balls from the remaining shortbread dough. Roll each into a ball, then press flat into a disc shape, and place overlapping slightly over the chocolate chip layer.
Bake Entire Bars: Return the pan to the oven and bake for 35 to 40 minutes or until the dough discs on top are golden brown.
Cool and Serve: Allow the bars to cool completely at room temperature before cutting into squares and serving.

Notes

Ensure butter is at room temperature for easier mixing and better texture.
Using parchment paper and nonstick spray helps with easy removal and clean edges.
Press dough firmly for a compact shortbread base that holds together well.
Melt caramel slowly to avoid burning and achieve a smooth sauce.
Allow bars to cool completely before cutting to prevent crumbling.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: Chocolate Caramel Shortbread Bars, caramel bars, shortbread dessert, caramel chocolate bars, homemade bars, baked caramel chocolate dessert