Introduction

Chocolate Caramel Shortbread Bars combine a buttery crumbly base with gooey caramel and rich chocolate for a dessert that truly satisfies. These bars are perfect for sharing or enjoying as a special treat any time of year.

The image shows a stack of dessert bars with three layers: a thick, crumbly pale beige cookie base at the bottom, a middle layer of smooth golden caramel mixed with melted dark brown chocolate, and a top layer of crumbly pale beige cookie dough pieces broken unevenly. The dessert bars are arranged on a blue cloth with a white marbled texture in the background. One stack is raised on a small white pedestal and the texture of each layer is clearly visible, showing the richness of the caramel sealing the chocolate between buttery cookie layers. 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 ounce bag 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 the mixture is well blended.
Step 3: Gradually add the all-purpose flour to the bowl, mixing until fully incorporated. The dough will be crumbly but should hold its shape when pinched together.
Step 4: Reserve 3 to 4 cups of the shortbread dough. Press this reserved dough firmly and evenly into the bottom of the prepared baking dish to form the base.
Step 5: Bake the base layer for 25 minutes, or until it is set and the edges turn golden brown. Remove from oven and allow to cool.
Step 6: In a saucepan over low heat, combine the baking caramel bits and heavy whipping cream. Stir continuously until melted and smooth. Pour the caramel evenly over the cooled shortbread base and spread to the edges with an offset spatula.
Step 7: Sprinkle the semi-sweet chocolate chips evenly over the caramel layer.
Step 8: Using a small cookie scoop, portion out dough balls from the remaining shortbread dough. Roll each ball into a disc shape and place them on top of the chocolate chips, slightly overlapping as needed.
Step 9: Return the pan to the oven and bake for 35 to 40 minutes, or until the top is golden brown. Remove from oven and let cool completely at room temperature.
Step 10: Once cooled, cut into bars and serve.

Tips & Variations

For a nutty twist, sprinkle chopped toasted pecans or walnuts over the caramel layer before adding chocolate chips.
Use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.
If you don’t have baking caramel bits, soft caramel candies can be chopped finely as a substitute.
Allow the bars to chill in the refrigerator for firmer slices if preferred.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. Reheat slightly in the microwave to soften the caramel before serving if desired.

How to Serve

The image shows a close-up of a square dessert bar with three visible layers placed on a small white pedestal stand against a white marbled background. The bottom layer is light beige and crumbly, the middle layer is a smooth, rich caramel color, and the top layer is a thick, dark chocolate that looks creamy and slightly glossy. The dessert bars around the stand have the same layers and rough texture on the top, showing some crumbs. The background is clean and bright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day or two in advance and stored in an airtight container. They actually become easier to cut and handle when chilled.

What can I use if I don’t have heavy cream?

You can substitute evaporated milk or a mixture of milk and butter to achieve a similar creamy consistency for melting the caramel, though heavy cream gives the best smoothness.