Introduction

Chocolate Caramel Shortbread Bars combine a buttery cookie base with rich caramel and melted chocolate for a decadent treat. These bars are perfect for satisfying sweet cravings and impressing guests with minimal effort.

The image shows several stacked dessert bars with three visible layers. The bottom layer is a thick, pale beige crust with a crumbly texture. The middle layer is a rich golden caramel, partially mixed with a glossy, dark chocolate layer that creates a marbled effect between the caramel and crust. The top layer is a thick, uneven, crumbly pale beige dough with small chunks and a slightly rough surface. The bars are placed on a deep blue cloth, and one bar is stacked on a small white pedestal, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups butter, room temperature
1 1/2 cups powdered sugar
1 cup granulated sugar
6 teaspoons vanilla extract
4 cups all-purpose flour
14 ounces baking caramel bits
1/3 cup heavy whipping cream
12 ounces semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper and spray it with nonstick baking spray.
Step 2: In a large bowl, combine the butter, powdered sugar, granulated sugar, and vanilla extract. Beat with a hand mixer on medium speed until well combined.
Step 3: Gradually add the flour to the butter mixture, beating until fully incorporated. The dough will be crumbly but should hold its shape when pinched together.
Step 4: Press about 3 to 4 cups of the dough firmly into the bottom of the prepared pan to form the shortbread base.
Step 5: Bake the base for 25 minutes, or until set and the edges turn golden. Remove from oven and let cool.
Step 6: In a saucepan, combine the caramel bits and heavy whipping cream. Heat over medium, stirring constantly until fully melted and smooth.
Step 7: Pour the caramel sauce evenly over the cooled shortbread base, spreading to the edges with an offset spatula.
Step 8: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
Step 9: Using a small cookie scoop, form dough balls with the remaining dough. Roll each into a ball, then flatten into discs and place them overlapping on top of the chocolate chips.
Step 10: Bake for 35 to 40 minutes until the top is golden brown. Allow the bars to cool completely at room temperature before cutting and serving.

Tips & Variations

For a richer caramel flavor, try using salted caramel bits instead of regular ones.
You can substitute semi-sweet chocolate chips with dark or milk chocolate according to your preference.
Chilling the dough before pressing it into the pan can help reduce spreading during baking.
Adding a sprinkle of sea salt on top before the final bake enhances the chocolate-caramel contrast.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy the best texture, bring them to room temperature before serving. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before slicing.

How to Serve

The image shows a square dessert bar with three clear layers, placed on a small white cake stand with a rounded base, set against a white marbled texture. The bottom layer is a light beige color with a firm, crumbly texture. The middle layer is a smooth, golden caramel that contrasts with the top layer, which is a rich, thick dark chocolate, slightly uneven along the edge where it meets the caramel. The top layer is topped with a pale crumbly streusel that is uneven and textured. Around the stand, there are more of these square bars arranged on a dark blue cloth, highlighting the contrast with the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add some to help bind the dough.

What can I use instead of caramel bits?

If caramel bits aren’t available, you can use soft caramel candies chopped into small pieces or make a homemade caramel sauce to pour over the shortbread base.