Chocolate caramel shortbread bars

Chocolate caramel shortbread bars are a rich and indulgent treat that layers buttery shortbread, luscious caramel, and velvety chocolate ganache into one irresistible bar. With its crisp base, gooey center, and smooth top, it’s no wonder this dessert is a beloved classic. This recipe is ideal for special occasions or when you’re craving something extra decadent. You’ll love how simple it is to make with pantry staples and just a bit of chill time. Whether you’re an experienced baker or trying it for the first time, this guide will walk you through each step.

Why You’ll Love These Chocolate Caramel Shortbread Bars

This Millionaire’s Shortbread recipe brings together texture and taste in perfect harmony. The shortbread crust is tender and buttery, providing a sturdy base for the rich caramel that’s cooked to just the right consistency—not too runny, not too hard. Topping it all is a silky semisweet chocolate ganache with a sprinkle of sea salt that cuts through the sweetness and enhances the chocolate. The layers stay neat, and the flavor is unforgettable. Whether for holiday trays, potlucks, or simply treating yourself, these bars are always a hit.

Ingredients

Shortbread Crust:

• 2 cups all-purpose flour (240g)
• 1 cup unsalted butter, room temperature (226g)
• 1/2 cup granulated sugar, packed (100g)
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Caramel Layer:

• 1 (14-oz) can sweetened condensed milk
• 1/2 cup unsalted butter, cut into tablespoon-sized pieces (113g)
• 1 cup light brown sugar, packed (200g)
• 1/4 cup golden syrup or light/dark corn syrup (60ml)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache:

• 1 1/2 cups semisweet chocolate chips
• 1/3 cup heavy cream (80ml)
• Pinch of sea salt (optional)

Step-by-Step: How to Make Chocolate Caramel Shortbread Bars

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Shortbread: In a mixing bowl, cream the butter until smooth, then add sugar and salt. Beat until light and fluffy. Mix in the vanilla and egg yolk, then gradually add the flour until a dough forms.
3. Bake the Base: Evenly spread the dough into the prepared baking dish, pressing it down firmly. Bake for approximately 22 minutes, or until the edges turn a light golden brown. Remove and let cool slightly.
4. Prepare the Caramel: In a saucepan over medium heat, combine butter, brown sugar, salt, vanilla, sweetened condensed milk, and syrup. Stir continuously as the mixture melts and begins to bubble. Keep stirring until it thickens and reaches 225°F (107°C), about 5–6 minutes.
5. Layer the Caramel: Pour the caramel over the shortbread base and smooth it into an even layer. Chill in the fridge for 10–20 minutes until slightly firm.
6. Make the Ganache: Melt chocolate chips and heavy cream together using a double boiler or microwave in short bursts. Stir until smooth.
7. Finish and Chill: Pour the ganache over the chilled caramel, spread evenly, and sprinkle with sea salt if desired. Refrigerate until set.
8. Slice and Serve: Lift the entire slab from the pan using the parchment paper overhang. Cut into 12 squares with a sharp knife, wiping the blade between each slice for clean edges.

Helpful Tips

• Always use room temperature butter for the shortbread to get the perfect crumbly texture.
• Stir the caramel constantly to prevent burning.
• A candy thermometer makes it easier to get the caramel consistency just right.
• Allow each layer to cool and set before adding the next to maintain sharp, distinct layers.
• Use a hot knife for neat slices.
• Adjust the chocolate thickness to your preference.
• Chill thoroughly before cutting for the best results.

Substitutions And Variations

• Golden syrup can be swapped with light or dark corn syrup.
• Semisweet chocolate can be substituted with milk or dark chocolate.
• Dairy-free? Use plant-based butter and coconut condensed milk.
• Add nuts: Sprinkle chopped toasted pecans or almonds between the caramel and ganache.
• Flavored twist: Infuse the caramel with a bit of espresso powder or bourbon for added depth.
• Salted caramel: Increase the salt in the caramel layer slightly for a salted caramel version.

Storage Instructions

Store your Millionaire’s Shortbread in an airtight container in the fridge for up to 1 week. Let the bars sit at room temperature for about 10 minutes before serving for the best texture. These also freeze very well for longer storage. Wrap each bar in plastic wrap and place them in a freezer-safe bag or container for up to 3 months.

Nutritional Information

Each bar (based on 12 servings) contains approximately:

• Calories: 640
• Carbohydrates: 70g
• Protein: 7g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 79mg
• Sodium: 343mg
• Fiber: 2g
• Sugar: 50g
• Vitamin A: 1036IU
• Calcium: 140mg
• Iron: 3mg

Serving Suggestions

Millionaire’s Shortbread is rich, so serve small squares with:

• A scoop of vanilla ice cream
• Fresh berries to balance the sweetness
• A dusting of cocoa powder or a drizzle of melted chocolate
• A hot cup of coffee or espresso
• A glass of dessert wine or milk for contrast

Frequently Asked Questions About Chocolate Caramel Shortbread Bars

Can I make these ahead of time? Yes, these bars are perfect for making ahead. They stay fresh in the fridge for several days and freeze beautifully.

Do I need a candy thermometer? While it’s helpful for precision, you can still make great caramel by watching for bubbling and thickening after about 5–6 minutes of cooking.

Can I double the recipe? Absolutely! Just use a 9×13-inch pan and adjust baking and cooking times slightly.

Why is my caramel grainy or hard? This can happen if the sugar crystallizes. Make sure to stir constantly and melt all the sugar thoroughly.

What type of chocolate works best? Semisweet is ideal for balance, but you can experiment with dark or milk depending on your taste.

Final Thoughts

Thank you so much for stopping by and exploring these Chocolate caramel shortbread bars! It’s a personal favorite because it brings so much joy with every bite, from the buttery base to the indulgent caramel and the luxurious chocolate top. I hope it becomes a treasured treat in your home too. Whether you’re sharing it with friends or savoring a square with a quiet cup of tea, these bars are pure comfort. Happy baking, and thanks for being part of our food-loving community!

Chocolate caramel shortbread bars

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• Author: lisa
• Total Time: 1 hour
• Yield: 12 bars 1x
• Diet: Vegetarian

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Description

Chocolate caramel shortbread bars are a rich and satisfying dessert bar made with layers of buttery shortbread, smooth caramel, and chocolate ganache. This easy recipe is perfect for impressing guests or treating yourself to something extra special. Save it for your next baking day!

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Ingredients

Scale 1x2x3x

Shortbread Layer:

2 cups all-purpose flour (240g)

1 cup unsalted butter, room temperature (226g)

1/2 cup granulated sugar, packed (100g)

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon salt

Caramel Layer:

1 (14-oz) can sweetened condensed milk

1/2 cup unsalted butter, cut into pieces (113g)

1 cup light brown sugar, packed (200g)

1/4 cup golden syrup or corn syrup (60ml)

1 teaspoon vanilla extract

1/2 teaspoon salt

Chocolate Ganache:

1 1/2 cups semisweet chocolate chips

1/3 cup heavy cream (80ml)

Pinch of sea salt (optional)

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Instructions

• Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
• Make the Shortbread: In a mixing bowl, cream the butter until smooth, then add sugar and salt. Beat until light and fluffy. Mix in the vanilla and egg yolk, then gradually add the flour until a dough forms.
• Bake the Base: Evenly spread the dough into the prepared baking dish, pressing it down firmly. Bake for approximately 22 minutes, or until the edges turn a light golden brown. Remove and let cool slightly.
• Prepare the Caramel: In a saucepan over medium heat, combine butter, brown sugar, salt, vanilla, sweetened condensed milk, and syrup. Stir continuously as the mixture melts and begins to bubble. Keep stirring until it thickens and reaches 225°F (107°C), about 5–6 minutes.
• Layer the Caramel: Pour the caramel over the shortbread base and smooth it into an even layer. Chill in the fridge for 10–20 minutes until slightly firm.
• Make the Ganache: Melt chocolate chips and heavy cream together using a double boiler or microwave in short bursts. Stir until smooth.
• Finish and Chill: Pour the ganache over the chilled caramel, spread evenly, and sprinkle with sea salt if desired. Refrigerate until set.
• Slice and Serve: Lift the entire slab from the pan using the parchment paper overhang. Cut into 12 squares with a sharp knife, wiping the blade between each slice for clean edges.

Notes

Chill each layer before adding the next for clean lines.

A candy thermometer helps with perfect caramel but is optional.

Use a hot knife to cut clean squares.

Bars freeze well – wrap individually and store in a freezer-safe bag for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes Chilling Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 bar
• Calories: 640
• Sugar: 50g
• Carbohydrates: 70 g
• Protein: 7g