There’s something undeniably magical about the rich combination of chocolate and caramel. Our focus today is on a delightful dessert that beautifully marries these flavors: chocolate caramel shortbread bars. Known for their perfect blend of sweet and buttery, these treats are a must-try for anyone who loves indulgent desserts. From their simple ingredient list to their foolproof preparation, these bars will easily find a special place in your heart and kitchen.
I remember the first time I made these scrumptious bars for a family gathering. My grandmother, who was known for her culinary expertise, was visiting us after a long time. I wanted to make something special that would impress her and delight everyone else. As the bars baked in the oven, the kitchen filled with the heavenly aroma of caramel and chocolate melding together. When I served them, the smile on my grandmother’s face as she took her first bite told me everything I needed to know — they were a hit! That moment turned these chocolate caramel shortbread bars into a family tradition we cherish at every special occasion.
Why You’ll Love This Recipe
This recipe is bound to become your favorite for a few compelling reasons. First, it’s incredibly easy to make; no special skills are needed. Secondly, the three layers — crisp shortbread, chewy caramel, and a smooth chocolate top — create a perfect harmony of textures and flavors. The recipe is highly customizable; you can easily swap ingredients to suit your tastes or dietary needs. Lastly, these bars are crowd-pleasers and make an ideal dessert for parties, picnics, or just because. Once you try them, you’ll understand why they’re hard to resist.
Ingredients Notes
The beauty of this recipe lies in its simplicity. The ingredients are straightforward and often found in your pantry. Here’s what you’ll need for these chocolate caramel shortbread bars:
- Butter: Use unsalted to control the salt level in your dessert. If you only have salted butter, skip adding extra salt.
- Sugar: A combination of granulated sugar for the shortbread and brown sugar for the caramel gives the perfect balance of sweetness and texture.
- All-Purpose Flour: For a gluten-free option, substitute with an all-purpose gluten-free flour blend.
- Sweetened Condensed Milk: This is the base for our homemade caramel, making it luscious and creamy.
- Chocolate: Opt for high-quality dark or milk chocolate chips, or a combination of both for richness.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. This will ensure easy removal of the bars once they’re set. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Gradually sift in the flour and a pinch of salt if using unsalted butter. Mix until a smooth dough forms.
Step 2
Press the dough evenly into the prepared baking pan, ensuring it’s spread to all corners. Bake in the preheated oven for about 20 to 25 minutes or until firm and golden brown. Remove from the oven and let cool while you prepare the caramel.
Step 3
To make the caramel, combine the sweetened condensed milk, brown sugar, and butter in a saucepan over medium heat. Stir continuously for about 10 minutes, until the mixture thickens and turns a rich golden color. Pour the hot caramel over the cooled shortbread base, spreading it evenly with a spatula.
Step 4
Place the chocolate chips in a heatproof bowl and set it over a pan of simmering water to melt gently. Stir until smooth and glossy, then pour it over the cooled caramel layer. Spread evenly with a knife or spatula and allow to set at room temperature.
Step 5
Once the chocolate layer is set, use a sharp knife to slice the bars into squares or rectangles. To achieve clean cuts, warm the knife blade in hot water and dry it before slicing. Serve these delicious bars with a hot beverage or cold milk for a satisfying treat.
Storage Options
These bars store wonderfully, making them perfect for advance preparation. To keep them fresh, place the bars in an airtight container and store them at room temperature for up to a week. For longer storage, wrap each bar individually in parchment paper and store them in a freezer-safe bag for up to three months. Defrost at room temperature and reheat gently if desired to enjoy that gooey caramel goodness once again.
Variations & Substitutions
This recipe is versatile and can be altered to suit different dietary needs and taste preferences. For a vegan version, substitute regular butter with a plant-based alternative, and replace the sweetened condensed milk with a coconut milk version. For a nutty twist, add chopped pecans or almonds into the shortbread base. You can also experiment with different chocolates — try white or ruby chocolate for a unique flavor experience. If you love a hint of saltiness, sprinkle flaky sea salt over the chocolate layer just before it sets.
Serving Suggestions
These chocolate caramel shortbread bars are as visually appealing as they are delicious, making them a perfect offering for a dessert platter at gatherings and celebrations. They also make an indulgent treat with your afternoon tea or coffee. For a delightful pairing, serve them with fresh berries or a dollop of Whipped Cream. Hosting a cozy movie night? Include these bars as part of your snack selection. They also make thoughtful homemade gifts when wrapped elegantly in parchment paper and tied with a ribbon.
Frequently Asked Questions
Can I prepare the shortbread base in advance? Yes, you can make the shortbread base a day ahead. Store it tightly wrapped at room temperature or in the fridge until you’re ready to add the caramel layer.
How do I prevent the chocolate layer from cracking? Ensure the caramel layer is completely cool before adding the melted chocolate. Also, allow the chocolate to set gradually at room temperature rather than hastening the process in the refrigerator.
What is the best way to achieve clean cuts? For clean and neat slices, warm your knife blade in hot water, wiping it dry before each cut. This will help the knife glide smoothly through the layers.
Is there a substitute for sweetened condensed milk? If you cannot find sweetened condensed milk, you can make a homemade version using evaporated milk and sugar boiled to a thick consistency, or opt for a coconut milk-based condensed milk for a dairy-free alternative.
Can I double the recipe? Absolutely! Simply adjust the ingredient quantities accordingly and use a larger baking pan to accommodate the extra mixture. Ensure the baking time might slightly increase for the shortbread layer, so keep an eye on it every few minutes.
Indulge in the decadence of these chocolate caramel shortbread bars and let them become a memorable part of your dessert repertoire. Whether for a special occasion or just a regular day, these bars offer a sweet escape that’s hard to resist. With a bit of creativity, you can customize these bars to suit any mood or dietary preference and always serve up a slice of happiness.

Chocolate Caramel Shortbread Bars
Ingredients
Main Ingredients
- 1 cup all-purpose flour levelled
- 0.5 cup unsalted butter softened
- 0.25 cup granulated sugar
- 14 oz condensed milk for caramel layer
- 4 oz dark chocolate chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Mix flour, butter, and sugar until combined. Press evenly into the prepared pan.
- Bake for 20 minutes or until the edges are golden brown. Set aside to cool.
- Heat the condensed milk in a saucepan over medium heat until it thickens, stirring constantly.
- Pour the caramel over the cool shortbread base and refrigerate until set.
- Melt the chocolate and pour over the caramel layer. Refrigerate until firm.
- Cut into bars before serving.