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!
Ingredients
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)
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