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Chocolate Caramel Shortbread Bars Recipe

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★★★★★

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.

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°F (163°C). Line a 9×13 inch baking dish with parchment paper and spray with nonstick baking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Layer Caramel: Pour the warm caramel sauce evenly over the cooled shortbread base and spread it out to the edges with an offset spatula.
  8. Add Chocolate: Evenly sprinkle the semi-sweet chocolate chips over the caramel layer.
  9. 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.
  10. 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.
  11. 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

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