Print

Chocolate Caramel Shortbread Bars Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

Indulge in these delicious Chocolate Caramel Shortbread Bars—a rich and buttery treat featuring a crumbly shortbread base, a gooey homemade caramel layer, and a generous topping of melted semi-sweet chocolate chips, crowned with extra shortbread dough discs baked to golden perfection.

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

Chocolate Topping

  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line a 9×13 inch baking dish with parchment paper and spray it generously with nonstick baking spray to prevent sticking.
  2. Mix the shortbread dough: In a large bowl, combine the softened butter, powdered sugar, granulated sugar, and vanilla extract. Beat on medium speed with a hand mixer until the butter is fully incorporated and the mixture is smooth.
  3. Add the flour: Gradually add all-purpose flour to the wet mixture, beating until fully incorporated. The dough will be crumbly but should hold together when pinched.
  4. Form the shortbread base: Take 3 to 4 cups of the dough and firmly press it into the bottom of your prepared pan, spreading evenly to cover the entire base.
  5. Bake the base: Bake this shortbread base in the preheated oven for 25 minutes, or until set and edges turn a golden brown. Remove from oven and allow to cool slightly.
  6. Make the caramel sauce: In a saucepan over medium heat, combine the caramel bits and heavy whipping cream. Stir continuously until the caramels are fully melted and form a gooey sauce.
  7. Assemble the caramel layer: Pour the warm caramel sauce evenly over the baked shortbread base, spreading it out to the edges with an offset spatula.
  8. Add the chocolate chips: Sprinkle the semi-sweet chocolate chips uniformly over the caramel layer.
  9. Prepare the top shortbread layer: Using a small cookie scoop, portion the remaining shortbread dough into balls. Roll each into a disc shape and place them overlapping slightly over the chocolate chip layer.
  10. Bake the bars: Return the assembled bars to the oven and bake for 35 to 40 minutes until the top shortbread discs are golden brown and firm.
  11. Cool and serve: Remove from oven and let the bars cool completely at room temperature before cutting into squares and serving.

Notes

  • For clean cutting, refrigerate the bars for an hour before slicing.
  • Use parchment paper to easily lift the bars out of the pan.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Substitute vegan butter and dairy-free cream for a vegan-friendly version.

Keywords: Chocolate Caramel Shortbread Bars, Dessert Bars, Caramel Bars, Chocolate Bars, Shortbread Recipe, Baked Dessert

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